93 9 Reviews Deviled eggs are always a favorite, whether served as an appetizer, a snack or anytime. 15 min Prep Time 15 min Total Time 12 servings Ingredients 6 large Land O Lakes® Eggs, hard-cooked, peeled, cooled3 tablespoons mayonnaise1 teaspoon yellow mustard1/2 teaspoon paprika Directions Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.Mash yolks with fork. Add mayonnaise and mustard; mix well. Place egg yolk mixture into pastry bag fitted with metal tip.Pipe mixture evenly into egg whites; sprinkle with paprika. Cover; refrigerate until serving time or up to 24 hours. Recipe Tips Add 4 to 6 drops hot pepper sauce to egg yolk mixture if you want to spice up the flavor of the filling. Nutrition Facts (1 serving) Calories 60 Cholesterol 105mg Carbohydrates 0g Protein 3g Fat 5g Sodium 55mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating I have made these Deviled Eggs and my Family is Crazy about them. Posted August 08, 2015 by Cathy M. Rating I like the devilled eggs recipe. Posted March 13, 2012 by Michele Rating This is exactly how I make Deviled Eggs, in my humble opinion they don't need anything else. Posted May 30, 2010 by Lily Rating love them this way. yummy Posted October 10, 2009 by jackie Rating Our family makes deviled eggs at least once a week. We pull out the 24 cup plate for the holidays. Each of us has a favorite recipe, but all share one concept: Deviled means heat so all have some form of hot pepper. Even a dash of tabasco would improve these recipes. And, don't forget to use Mexican paprika because it opens the pores on the roof of the mouth. You might enjoy our St. Patty Day version: We add bits of diced ham, muenster cheese, and green food coloring for our "Green Eggs and Ham, Sam". We created it for Sam when was four, twenty years ago. Your recipe says "spoon" in the filling, but your picture does it the right way by using a fluted frosting bag. I always prefer Land O' Lakes so will look for your eggs, but I haven't seen them in my local Giant. Posted August 19, 2009 by Bob Rating As previous rater said, I usually add some pickle relish and some of the liquid from the relish. But for really fantastic deviled eggs, add 4 pieces of crumbled bacon per 1 doz. eggs...de-e-e-e-licious! Posted August 18, 2009 by Deborah Rating This is nothing more than egg salad. A true deviled egg has many more ingredients in it than this and has a spicy quality to them. My recipe includes the following: Sugar or Sugar Substitute White Vinegar Worcestershire Sauce Brown Mustard Dry Mustard Salt & Pepper Horseradish Sauce Garlic Paprika on Top It is the amount of dry mustard that you use that decides how "HOT" they are. Posted August 18, 2009 by Lois Rating Easy and fast to do, tastes very good. Posted November 15, 2008 by Char Rating It needs a little zip to it like some sweet pickle juice and a tab of white vinegar. I added the above to mine and WOW all gone, Try it. I am a big fan of Land O Lales products as I am a farm girl. Love your recipes Posted August 06, 2008 by Marie K Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.