Rating: 3.45 stars
103 Ratings
  • 5 star values: 35
  • 4 star values: 23
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 18

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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.

  • 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

50 calories; protein 3.3g; carbohydrates 0.6g; fat 3.9g; cholesterol 93.7mg; sodium 180mg. Full Nutrition
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Reviews (84)

Most helpful positive review

Rating: 4 stars
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
(52)

Most helpful critical review

Rating: 1 stars
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
(57)
103 Ratings
  • 5 star values: 35
  • 4 star values: 23
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 18
Rating: 1 stars
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
(57)
Rating: 4 stars
10/31/2003
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
(52)
Rating: 2 stars
10/04/2003
Mustard was too strong and it was too salty. Read More
(40)
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Rating: 1 stars
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
(30)
Rating: 5 stars
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
(21)
Rating: 3 stars
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
(20)
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Rating: 5 stars
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
(19)
Rating: 1 stars
10/04/2003
These were the saltiest deviled eggs I have eaten. Don't know what to do to cure it. Read More
(15)
Rating: 5 stars
07/23/2006
Excellent! Use garlic powder for a less salt taste. Read More
(15)