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
- 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
- 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."