I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
20 mins
total:
35 mins
Servings:
24
Yield:
24 deviled egg halves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.

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  • Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.

  • Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Cook's Note:

You can decorate these for Halloween by putting a black olive "eyeball" in the center of each. A sprinkle of paprika adds a nice bloodshot look. They're fun and delicious.

Nutrition Facts

51 calories; protein 3.2g; carbohydrates 0.9g; fat 3.9g; cholesterol 93.3mg; sodium 135.4mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2011
Very delicious! I did use tad less mustard and added tad more mayo just because we like creamier i guess. It is a keeper in my recipe box. Hint for those struggling on peeling eggs. Once they are done put in cold water for about 2 minutes then crack each egg softly one crack each side or each end and let soak in cold water for an hour when you go to peel it practically falls off for you. Read More
(54)

Most helpful critical review

Rating: 3 stars
10/18/2010
Yes WAY too salty! I had to add more pepper and Tabasco sauce to try to even it out. They still weren't that great. Read More
(10)
92 Ratings
  • 5 star values: 58
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/04/2011
Very delicious! I did use tad less mustard and added tad more mayo just because we like creamier i guess. It is a keeper in my recipe box. Hint for those struggling on peeling eggs. Once they are done put in cold water for about 2 minutes then crack each egg softly one crack each side or each end and let soak in cold water for an hour when you go to peel it practically falls off for you. Read More
(54)
Rating: 5 stars
05/24/2010
My husband loves deviled eggs and this recipe was a nice departure from my usual "go to" recipe. I used a little less dijon and a little more mayo. I also had some smoked paprika on hand so I used that to dust them with - I never decorate them with olives so I left them off. My grandmother sometimes used olives but when she did she always used the green ones stuffed with pimento. Read More
(47)
Rating: 5 stars
04/25/2011
Thought these were great - added just a couple of items: finely minced green onion - just a bit and a little dried mustard....... a little extra mayo too but that's just a personal preference... Read More
(31)
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Rating: 4 stars
01/26/2010
Delish! I actually switched the dijon mustard for regular yellow mustard to really bring that tang. I also used Frank's Red Hot to spice these little guys up (rather than say Tabasco)and the zip was perfect. Thanks.. we all loved them:) Read More
(23)
Rating: 4 stars
09/07/2010
I followed the recipe exactly and had to add more Mayo than called for about 2x's more. Especially like the Dijon mustard and hot sauce addition. Flavor was great. Will make again. Read More
(22)
Rating: 5 stars
02/15/2011
I surprised my husband by making these tonight. Oh my goodness...they were so good! I halved the recipe and only made 6 eggs worth...my husband and I ate them all within 5 minutes. This is a keeper for sure. The only thing I did different was add just a little more of the mayo and omitted the olives. Great recipe will use again and again! Read More
(21)
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Rating: 5 stars
05/24/2010
I thought my husband loved deviled eggs until I made these for him. He was astonished! The only problem is I have to start making them more often now! Read More
(18)
Rating: 5 stars
10/31/2011
Followed ingredients exactly except I did not dust the eggs with paprika. I boiled my eggs for 3 minutes and then covered them! After 10 minutes I drained the hot water and covered with cool and then shelled them. I used a small cookie scoop to fill each egg white. For the bodies of the spiders: I halved the drained olives and then patted them dry with a paper towel. For the spider legs I just cut slices. The red eyes are made out of Betty Crocker Cookie Icing but I DO NOT RECOMMEND doing this because within 30 minutes the icing slides right off:(:( The taste of the egg is excellent. Will make again and will continue trying to figure out a way to make eyes. Read More
(16)
Rating: 4 stars
10/18/2010
Very good -- I added a little extra mayo and also chopped up pickles. Read More
(14)
Rating: 3 stars
10/18/2010
Yes WAY too salty! I had to add more pepper and Tabasco sauce to try to even it out. They still weren't that great. Read More
(10)
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