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7Ingredients
30Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 hard-boiled eggs (let water boil, add eggs, cook 13 minutes, plunge into ice bath=easy to peel EVERY time)
- 1 tsp. yellow mustard
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 cup mayo
- 1 tsp. white vinegar
- smoked paprika (for garnish, optional)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol320mg107% |
Sodium270mg11% |
Potassium160mg5% |
Protein10g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber<1g4% |
Sugars2g |
Vitamin A35% |
Vitamin C4% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(27)
Joanne S. 5 months ago
Delicious and pretty! I don't remember my mom (or I) having lumps from the yolks, yet we smashed them by hand with a fork. This was before food processors were invented. This time I used a hand mixer, and Voila! I added real bacon bits, following my mom's recipe. Otherwise, I folliwed this recipe to a T, and they're so yummy! I used a Pampered Chef gadget to fill the eggs with the yolk mixture, so they're pretty, too!
Donna 2 years ago
Great. I did leave out vinegar and substituted horseradish mustard. Just the right amount of zip
Beth 3 years ago
Fam favorite. I used Gulden’s spicy brown mustard.
One tip . Steam your eggs (bring water to boil first) for 14 minutes.
Place eggs into room temp water. Leave there for 30 minutes. Guaranteed easy peel. That ice water thing never works for me. I read it causes the inner membrane to shrink rapidly. Your egg sticks to that.
Also, peel under water (running or the bowl you placed them in). Once the inner membrane breaks, the water separates the rest of the eggshell from the egg beautifully.
bekavacx 3 years ago
Absolutely loved this! I’d just add a little less mustard next time, but it’s just a personal preference. Also, I tossed some finely chopped spring onion on top. It was amazing!
Hertenstein 4 years ago
Not very good. Tastes extremely like vinegar, and the filling came out super chunky. Not my favorite. I would not recommend...
Jessica DeWitt 4 years ago
Mehhhh, I was not impressed with this recipe. Too much vinegar and too moist in general. There are better basic deviled egg recipes out there.
Jamie Newton 4 years ago
I used pickle juice instead of vinegar because it's what I prefer, but the mayo/mustard ratio was perfect. This is definitely how I'll be making deviled eggs in the future.
Pat D. 5 years ago
I was looking for easy and that's what it was... very easy to make and really delicious...
Jim C. 5 years ago
Easy to make and delicious. The vinegar adds a bit of tang that some other recipes don't have.
Kendra Ruggles 5 years ago
I changed it only with the vinegar, because i didn’t have any. I used pickle juice. and they were soo good