April's Deviled Eggs

Name: April's Deviled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 eggs
Ingredients: 4 eggs; 1 tablespoon prepared mustard; 1 tablespoon mayonnaise; ½ teaspoon garlic salt; ½ teaspoon onion powder; 1 pinch paprika, for garnish

Rating: 3.45 stars

103 Ratings
84 Reviews
5 Photos

Slices of egg, filled with delicately spiced creamy goodness. Served cool.

By MISTY1549

Gallery

Recipe Summary

prep:

15 mins

cook:

10 mins

total:

25 mins

Servings:

Yield:

4 eggs

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

4 eggs
1 tablespoon prepared mustard
1 tablespoon mayonnaise
½ teaspoon garlic salt
½ teaspoon onion powder
1 pinch paprika, for garnish

Directions

Step 1
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.

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Step 2
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Step 3
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

Nutrition Facts

Per Serving:

50 calories; protein 3.3g; carbohydrates 0.6g; fat 3.9g; cholesterol 93.7mg; sodium 180mg. Full Nutrition

Reviews (84)

Most helpful positive review

MSJD

11/01/2003

Made it for many parties and everyone has loved it! Never any leftovers. The only thing I did differently was substitute the garlic salt for garlic powder. Was afraid it would be too salty So I added a little salt on top. Read More

Helpful

(52)

Most helpful critical review

KELLYSHOVAN

06/16/2005

I made these right before going to a family outing and was so embarrassed b/c they tasted horrible. Way Way to much mustard and very salty. I wish I would have read the other reviews before making them. Read More

Helpful

(57)

103 Ratings

5 star values: 35
4 star values: 23
3 star values: 16
2 star values: 11
1 star values: 18

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KELLYSHOVAN

06/16/2005

Helpful

(57)

MSJD

10/31/2003

Helpful

(52)

MOLSON7

10/04/2003

Mustard was too strong and it was too salty. Read More

Helpful

(40)

claudygirl

10/04/2003

I have to agree with Molson7. Sorry way too salty and the mustard was overpowering. Might be good with just a sprinkle of salt and 1.5 teas of mustard but as is thumbs down. Read More

Helpful

(30)

JOSIE

07/23/2003

Your definitely on the right track with this one Rhonda. I like to add pickle relish to mine (a little dill and sweet). Sometimes I use minced onions in place of the onion powder. Both ways are delicious. Don't forget that little sprinkling of paprika on top for a pretty presentation. Read More

Helpful

(21)

Raoulysgirl

04/20/2006

This was good after a few changes...I used garlic powder instead of garlic salt and then used just a pinch of kosher salt. A little less mustard a little more mayo. Also added a pinch of sugar. Really good with the changes not so good without them. Read More

Helpful

(20)

AndiCat798

03/11/2003

My guests loved these and I got tons of compliments. I did use garlic powder and a little bit of salt since i didn't have garlic salt on hand. Read More

Helpful

(19)

STICKCFD38

10/04/2003

These were the saltiest deviled eggs I have eaten. Don't know what to do to cure it. Read More

Helpful

(15)

Chris

07/23/2006

Excellent! Use garlic powder for a less salt taste. Read More

Helpful

(15)

More Reviews

Reviews for: Photos of April's Deviled Eggs

1 of 84

All Reviews

Mustard was too strong and it was too salty.

I have to agree with Molson7. Sorry way too salty and the mustard was overpowering. Might be good with just a sprinkle of salt and 1.5 teas of mustard but as is thumbs down.