Garlic Deviled Eggs Recipe
Garlic Deviled Eggs Recipe photo by Taste of Home

Garlic Deviled Eggs Recipe

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I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 6 hard-cooked eggs
  • 1/3 cup mayonnaise
  • 1/2 to 1 teaspoon prepared mustard
  • 2 green onions with tops, chopped
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Paprika

Nutritional Facts

1 serving (2 each) equals 169 calories, 15 g fat (3 g saturated fat), 216 mg cholesterol, 183 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.


  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.
Originally published as Garlic Deviled Eggs in Reminisce July/August 1997, p49

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Reviewed Nov. 8, 2010

"The flavors in these deviled eggs were good. However, next time I will reduce the salt by half---since they were "too salty" in my family's opinion."

Reviewed May. 30, 2010

"My youngest daughter especially loves these."

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