Total TimePrep/Total Time: 10 min.
- 8 hard-boiled large eggs
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- 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.
Nutrition Facts2 each: 151 calories, 12g fat (3g saturated fat), 217mg cholesterol, 229mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 6g protein.
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!
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.
Dec 16, 2014
OMIT THE MILE AND ADD CREAM CHEESE MAKES WONDERFUL AND FIRM EGGS
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.
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 :)