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Garlic Deviled Eggs

 Garlic Deviled Eggs
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 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
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.