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Delicious Deviled Eggs

"From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion."
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Ingredients

10 m servings 145 cals
Original recipe yields 6 servings (12 halves)

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Directions

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  • Prep

  • Ready In

  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
  3. Refrigerate 1 hour or until ready to serve.

Footnotes

  • Tips:
  • To hard cook eggs:  Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.  Refrigerate and use within a week.

Nutrition Facts


Per Serving: 145 calories; 12.7 g fat; 1.1 g carbohydrates; 6.5 g protein; 215 mg cholesterol; 153 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 28 Ratings

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Most helpful positive review

This is a good basic deviled egg recipe. I liked the use of the ground mustard instead of the prepared mustard that I typically use. I did make these with mayonnaise, but I still prefer Miracl...

Most helpful critical review

Too much mayo.

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This is a good basic deviled egg recipe. I liked the use of the ground mustard instead of the prepared mustard that I typically use. I did make these with mayonnaise, but I still prefer Miracl...

I made a few different deviled egg recipes and this one was the winner with the family. Its a keeper.

I thought this recipe was easy & delicious!!

Too much mayo.

I had to add a little more miracle whip and will add less salt next time.

These were pretty good, but not too exciting. I think they would be better with some sort of acid in the mix (lemon juice, vinegar, etc.).

I thought this recipe was very good. My only problem was it tasted a little to salty for my me and I had to add 5 more teaspoons of mayo to get it creamy for me. But other than those tiny adjus...

Made this recipe for Thanksgiving and loved it, the filling is really good and the perfect balance of spices

Delicious!