Best Deviled Eggs
Total TimePrep/Total Time: 15 min.
- 1/2 cup mayonnaise
- 2 tablespoons 2% milk
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dill weed
- 1/2 teaspoon minced chives
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 12 hard-boiled large eggs
- Minced fresh parsley and additional paprika
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Editor's NoteThis recipe does not use eggs.
Nutrition Facts1 stuffed egg half: 73 calories, 6g fat (1g saturated fat), 108mg cholesterol, 81mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.
Jul 12, 2020
My family devours deviled eggs and I'm always looking for new twists on the traditional fare. Made these for a July 4th cookout and everyone loved them. I omitted the garlic powder but kept everything else the same. A nice change from the usual deviled eggs with sweet pickle relish. Will definitely make these again!
Jun 11, 2020
Make sure to use salad dressing instead of mayonnaise and you will be well pleased with this recipe.
Apr 24, 2019
I didn’t care for this recipe. I’ll make Paula Deen’s recipe next time. This has too much mayo and the dill weed didn’t enhance the flavor.
Apr 21, 2019
While I liked this recipe, it needed something more. I added about 1-2 teaspoons of dill pickle relish and smoked paprika. It needed the vinegar taste. It was good.
Nov 27, 2018
These are the best deviled eggs I’ve had on a long time! Have made them to take to work and gotten rave reviews. Definitely one of my go-to recipes!
Nov 2, 2018
I halved the recipe for my small family. While they were good, they didn't "wow" me, and I doubt I will make them again. I would consider them "stuffed eggs" rather than deviled; to me deviled eggs have that extra spark of heat (hence "deviled").
Dec 26, 2015
I made very plain deviled eggs for many years to appeal to my kids. These were very tasty and flavorful and a nice change. I will definitely make these again in the future.
Aug 23, 2015
I used precooked and peeled eggs for convenience so it made these really quick and easy.I made them for my in-laws' anniversary party and they were a big hit.
May 10, 2015
I used regular mustard instead of ground mustard for our personal taste preferences and omitted the parsley. These the were only changes I made and the eggs were delicious.
Apr 6, 2015
Served these for people to graze on Easter afternoon, and they were gobbled up so quickly! Love this recipe. not too sweet, lots of flavor.