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Devilled Eggs


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Devilled Eggs 0 Picture


  • 6 eggs hard-cooked and shelled
  • 1/4 cup mayonnaise or salad dressing
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons grated onion
  • 1 teaspoon salt
  • Few drops bottled red pepper seasoning
  • Tiny Parsley sprigs


Servings 12


Step 1

1. Halve eggs, lengthwise, and carefully remove egg yolks; slice off small piece of each egg white shell, so they won’t roll over.

2. Press yolks through fine sieve into small bowl; blend in mayonnaise or dressing, mustard, onion, salt or dressing, mustard, onion, salt and red pepper seasonings until smooth.

3. Arrange egg white in a shallow dish. Fit pastry bag with a medium star tip and fill egg yolk mixture; pipe into egg white shells garnish with parsley. Lightly cover dish; refrigerate until serving time.

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