Creamy Deviled Eggs

Creamy Deviled Eggs


(7 votes) 3 7

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

Shared by
Bradenton, FL

Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

8 eggs


  • 8 eggs
  • 1/2 tsp. prepared mustard
  • 1 Tbs. creamy salad dressing
  • Salt and pepper to taste
  • 1 pinch paprika

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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. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth. Refill each egg half with the yolk mixture and sprinkle with paprika.

Reviews (2)

  • I like to add onion and dill relish and use mayo and a tad bit of mustard and a splash of green olive juice. They are a hit every time! A hint for the onion would be to pour a little dried chopped onion in a cup and add a little water and let them plump up. Then they are just the right size as is the relish.

    Flag as inappropriate Cat1959  |  November 3, 2010

  • I use this recipe many times but i put a little sweet relish in mine.

    Reported Grandmother8  |  December 16, 2009

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