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Deviled Eggs

Summer picnics and potlucks would hardly be complete without a platter of these creamy appetizer. I serve this classic version of this hearty finger food at many gatherings. These have a month-watering filling that includes mustard and mayonnaise.—Velma Berger, Nappanee, Indiana
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings


  • 8 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon milk
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • Paprika


  • Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, milk, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika.

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Average Rating:
  • DeliciouslyResourceful_Gina
    Mar 10, 2019

    I took this to a potluck and a woman chased me down for the recipe. So they were a hit! I thought they were good. A classic version of deviled eggs, and easy. I used a little less mayoand more mustard than the recipe called for. No issues with the milk!

  • JenandBry
    Jul 6, 2015

    Flavor is okay. I don't know why the milk is it the recipe. I tried it with the milk just to see. The milk makes the yoke mixture so runny it doesn't stay put. The milk gave the the it the consistency of a thin pudding. Not using this recipe again.

  • Bkevans3
    Dec 16, 2014


  • ConnieK
    Apr 17, 2014

    These were good but I thought the filling was a little to thin. If I make this again I will omit the milk. Otherwise, the flavor was very good. Thanks for sharing the recipe.

  • tchr90
    Apr 8, 2012

    I was asked to bring Deviled Eggs to our Easter Dinner this year and have never made them before. My Mom makes them using the same ingredients but doesn't follow a recipe. I got compliments from both my husband and my brother-in-law! Thanks for submitting this recipe :)