Another recipe passed down to me by my mother. Very good!

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.

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  • Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

Nutrition Facts

107 calories; protein 6.4g 13% DV; carbohydrates 0.7g; fat 8.7g 13% DV; cholesterol 187.7mg 63% DV; sodium 96.2mg 4% DV. Full Nutrition
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Reviews (318)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/08/2007
These eggs were good! I used prepared mustard instead of dry and sprinkled the paprika over the stuffed eggs instead of mixing it in. I also put the filling in a sealed sandwich bag and snipped off one bottom corner...voila! Less mess filling the eggs. Read More
(599)

Most helpful critical review

Rating: 2 stars
09/08/2003
This is a nice basic recipe. I recommend a little more mayo be used and a little minced sweet pickle (to taste) be added. As for the cooking method, there's a easier way. Place the eggs in a pan and cover with at least an inch or more of cold water. Bring to a full rolling boil, remove from heat, let sit for 15 minutes, drain, and cover with ice water until thoroughly chilled. This will eliminate the ugly green/blue ring around the yolk. Proceed with the recipe. Read More
(536)
446 Ratings
  • 5 star values: 178
  • 4 star values: 156
  • 3 star values: 66
  • 2 star values: 24
  • 1 star values: 22
Rating: 4 stars
04/08/2007
These eggs were good! I used prepared mustard instead of dry and sprinkled the paprika over the stuffed eggs instead of mixing it in. I also put the filling in a sealed sandwich bag and snipped off one bottom corner...voila! Less mess filling the eggs. Read More
(599)
Rating: 2 stars
09/08/2003
This is a nice basic recipe. I recommend a little more mayo be used and a little minced sweet pickle (to taste) be added. As for the cooking method, there's a easier way. Place the eggs in a pan and cover with at least an inch or more of cold water. Bring to a full rolling boil, remove from heat, let sit for 15 minutes, drain, and cover with ice water until thoroughly chilled. This will eliminate the ugly green/blue ring around the yolk. Proceed with the recipe. Read More
(536)
Rating: 3 stars
12/01/2003
I recommend regular mustard & mayo. I always get asked what I do to my eggs because there's "something" about them. My secret? A teaspoon of white vinegar. Read More
(439)
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Rating: 4 stars
04/19/2006
On its own this recipe would probably just be decent but I'm still giving it 4 stars because it's an excellent recipe that anyone can easily tweak to their own liking. I added more mayo and didn't use mustard powder. I used a mix of regular yellow mustard and dijon mustard and used a little more than the recipe called for. I also didn't mix the paprika in but sprinkled it on top. They came out awesomely! Read More
(161)
Rating: 5 stars
03/11/2003
Good basic recipe but it can be made even better with some of the additions suggested by other raters: sweet relish horseradish etc. Read More
(120)
Rating: 5 stars
12/07/2003
My mom and I always make these for Easter and other holidays. We change from this recipe a bit. I do use a bit of pickle juice to help with some flavor and use dijon mustard instead of powder. These are alwasy a hit with the family. Thanks for posting. Read More
(109)
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Rating: 4 stars
09/20/2003
Deviled eggs are my signature. Whenever we have a get together at my place...rest assured these eggs are on my appetizer table. I did double this recipe and added some pickle relish onion and garlic powder and a good dose of salt and pepper. Every single one was eaten. Thanks Martin. Read More
(99)
Rating: 5 stars
04/06/2009
Everyone's a critic, aren't they? This is a simple deviled egg recipe and tasted just fine. If you are all experts at making deviled eggs, why did you feel the need to look up a recipe on this site? Read More
(87)
Rating: 3 stars
05/17/2003
I make this recipe using 1/4 cup of salad dressing 1/2 tsp prepared mustard instead of the dry and I add 1/2 tsp vinegar to give it some zing. The "stuffing" is creamier this way. Read More
(75)
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