Spice up any summer barbeque or pot luck supper with these classic deviled eggs.

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Recipe Summary test

prep:
10 mins
total:
10 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
  • Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard and Season-All®, mixing until smooth and creamy.

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  • Spoon yolk mixture into egg halves. Sprinkle with paprika.

To hard cook eggs

Gently place eggs in a single layer in a saucepan. Add enough cold water to cover eggs with 1 inch of water. Cover pan and bring just to a boil, over high heat. Remove from heat 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

145 calories; protein 6.5g; carbohydrates 1g; fat 12.7g; cholesterol 215.5mg; sodium 164.8mg. Full Nutrition
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Reviews (22)

Rating: 5 stars
12/26/2005
I also add some milk in to make it creamier. Always a hit! Double this recipe! Read More
(6)
Rating: 5 stars
11/25/2005
Excellent eggs! Due to my husband's request. I added a few teaspoons of prepared mustard. Read More
(5)
Rating: 5 stars
08/16/2005
These were the best tasting deviled eggs I have ever eaten!! (I did use Miracle Whip as that was all I had.) Read More
(4)
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Rating: 3 stars
12/27/2005
I wasn't too fond of these. I used a Lawry's seasoned salt and maybe it is significantly saltier than McCormick's however, that wasn't the only issue. I prefer some stuff in the mixture, like onlon and pickled relish. If this is your thing, though, it could be good. I'll skip the recipe next time. Read More
(3)
Rating: 4 stars
11/29/2005
I liked these, but I had to add 2 tbsp of Sweet Relish to them, the sweet, vinegary taste of the relish made these better, otherwise they were a little on the bland side. Read More
(3)
Rating: 4 stars
11/26/2005
I added more mayo (we southerners can't resist it!) and a tiny bit more mustard, but these were really great! *I boiled my eggs for a lot longer though, the "bring to a boil and remove from heat" thing didn't work for me. Read More
(2)
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Rating: 5 stars
11/26/2005
These were so creamy! My new deviled egg recipe, it was hard to find a good one on this site with good reviews, but these were amazing!! Read More
(2)
Rating: 5 stars
12/24/2005
Very tasty, basic, and enjoyable by everyone! A good recipe to play with spices and creative extras. Read More
(2)
Rating: 4 stars
06/01/2006
These came out pretty good. I didn't have any ground mustard so I used prepared mustard. The mustard is what makes it. Thanks! Read More
(2)