What’s a holiday meal or cookout without Deviled Eggs? This classic recipe is creamy and garlicky and made with just six ingredients.
Deviled Eggs are my jam. Ever since I can remember, I have made them for all of our family holidays and get-togethers. It has always been expected of me. If I don’t put my foot down and stop people from eating them while the rest of the meal is cooking, there would never be any left when we sat down to the table. (My husband and daughter are the best at the puppy dog eyes while begging.)
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Ingredients for Deviled Eggs:
- Yellow mustard
- Garlic powder
- Seasoned salt
Kitchen Tools Needed for Deviled Eggs:
- Medium saucepan
- Slotted spoon
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer
- Cake decorator
- Platter for serving
There is only one person in the world that I know of that doesn’t like this recipe. Well, maybe she likes it, but she insists hers is better. Nicki and I have been friends since we were 8 years old. We were always thick as thieves and kept each other’s secrets. You know you have a friend for life when you’re able to have heated disagreements and still remain friends. To this day, our most notorious disagreement is about whose Deviled Eggs recipe is better. She uses Miracle Whip, which I can’t stomach. Why cheapen something already so perfect as mayonnaise? Whether you’re a mayo fan or a Miracle Whip fan, try my Deviled Eggs recipe and decide for yourself.
- I own and have used The Pampered Chef’s Easy Accent decorator for at least 15 years to make these Deviled Eggs pretty. You can just spoon the filling in with a spoon if you don’t own a decorator kit.
- Are you sick of eggs that don’t peel? I conducted an experiment in this post detailing how to get the perfect hardboiled egg every time. (There’s also a great egg salad recipe included.)
- Most times there’s a little filling leftover. We love to eat it on crackers!
- 12 eggs, hardboiled and peeled
- 2/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1/4 - 1/2 tsp garlic powder
- 1/4 - 1/2 tsp seasoned salt
- paprika, to taste
- Cut the eggs in half lengthwise.
- Empty the yolks into a medium mixing bowl.
- Rinse the egg whites and place on platter.
- Add the mayo, mustard, garlic powder, and seasoned salt to the yolks. Beat until nice and creamy.
- Add the yolk mixture to a cake decorator and squeeze filling into each of the egg white halves.
- Sprinkle with paprika. Top with pickle slices, cooked bacon, or olive slices if desired.
- Chill for at least an hour before serving.
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Nutrition Information:Yield: 12 Serving Size: 2
Amount Per Serving:Calories: 156 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 191mg Sodium: 179mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 6g
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