Deviled Eggs

    20 mins

    These easy eggs can be a successful side dish for any holiday menu.

    199 people made this

    Makes: 8 

    • 8 eggs
    • 1/2 teaspoon prepared mustard
    • 1 tablespoon creamy salad dressing
    • salt and pepper to taste
    • 1 pinch paprika

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.
    2. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
    3. Refill each egg half with the yolk mixture and sprinkle with paprika.

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    Reviews and ratings
    Global ratings:

    Reviews in English (195)


    This is the classic recipe that I have always used (but with much more salad dressing) and I'm asked to bring them to every family gathering. I do variations some times such as adding crumbled bacon. Here's a tip for making things much quicker, less messy and a little fancier: Mix until creamy. Put it all into a plastic (zip-lock type) storage bag. Seal the top, clip a lower corner to make a hole and squeeze the filling into the egg halves.  -  09 Jun 2004  (Review from Allrecipes US | Canada)


    "salad dressing" usually refers to Miracle Whip, not just any random dressing.  -  29 Dec 2006  (Review from Allrecipes US | Canada)


    I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one came in 3rd. It was okay, but where it says "salad dressing," that is really open to interpretation. I used lighthouse ranch, and it overpowered the egg. The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs II" by Mary Brotherton, and "Deviled Eggs" by Margaret Sanders. Margaret's were the unanimous winner.  -  09 Dec 2006  (Review from Allrecipes US | Canada)