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Almond Deviled Eggs

Meet the Cook: This recipe's one I've used many times for potlucks, during the holidays and several times a month when entertaining. The reactions have ranged from "These eggs slide down gently" from one young man to just "Scrumptious!" Though this dish is good on its own, you might also want to consider adding it to a salad plate or serving it with soup and sandwich for lunch. -Martha Baechle, Nipomo, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1 dozen


  • 6 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic salt
  • 3 tablespoons finely chopped roasted almonds
  • 12 whole roasted almonds
  • Fresh parsley


  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.
  • Stuff or pipe into egg whites. Garnish with whole almonds and parsley. Chill until ready to serve.
Nutrition Facts
2 each: 270 calories, 25g fat (4g saturated fat), 219mg cholesterol, 278mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 8g protein.

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Average Rating:
  • Orbs
    Jan 29, 2017

    I added toasted almond meal to the eggs. Delicious. Thank you, Martha, for sharing this recipe.

  • Carol L Anderson
    Jan 26, 2014

    These were excellent so crunchy & good!

  • sugarcrystal
    Dec 13, 2013

    These were interesting. I really liked the crunch that the almonds added. I left out the garlic salt & used smoked almonds which added a nice depth of flavor.

  • mauriceyonna
    Apr 20, 2008

    No comment left

  • stormchaser1
    Jun 28, 2007

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  • Rose
    Feb 1, 2007

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  • dulike26
    Nov 9, 2006

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  • Ruth Ann
    Sep 20, 2006

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