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My review
Deviled Eggs I
Martin
"Another recipe passed down to me by my mother. Very good!"
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Ingredients
20 m servings 107 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 107 calories; 8.7 g fat; 0.7 g carbohydrates; 6.4 g protein; 188 mg cholesterol; 96 mg sodium. Full nutrition
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Reviews
Read all reviews 309436 Ratings
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Most helpful positive review
4/8/2007
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 snippe...
Most helpful critical review
3/26/2002
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 ...
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4/8/2007
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 snippe...
3/26/2002
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 ...
4/4/2002
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.
4/19/2006
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 d...
4/19/2001
Good basic recipe, but it can be made even better with some of the additions suggested by other raters: sweet relish, horseradish,etc.
7/6/2003
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...
3/10/2003
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...
4/4/2002
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.