Best Ever Deviled Eggs

Best Ever Deviled Eggs; quick and easy to make, low carb and gluten free and always a popular dish!

Whether you are having a picnic, a party, a holiday meal or just any old day of the week, Best Ever Deviled Eggs are a hit! There are rarely leftovers.

It is helpful that they are low carb and gluten free so almost anyone can eat them.

We love plain old hard boiled eggs for a snack but it is really a treat to dress them up and make deviled eggs sometimes. 

Boil and peel the eggs the day ahead for quicker assembly when you need them.

When I make these with my fresh eggs, I often have to add a bit more mayonnaise to those big, yummy yolks. I don’t mind! 🙂

This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

More Egg Posts:

How to Make Easy to Peel Hard Boiled Eggs

50 Recipes for Deviled Eggs

Ingredients:

(Full printable ingredients and instructions are just below.)

hard boiled eggs

mayonnaise

vinegar

mustard

salt

pepper

Paprika

Parsley

Directions:

Peel eggs, cut in half lengthwise and remove yolk.

Mash yolks with a fork or hand mixer.

Mix the mayonnaise, vinegar, mustard and salt and pepper with yolks.

Scoop yolk mixture back into egg white halves.

Sprinkle with paprika and parsley.

Yield: 24 pieces

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Continue to Content

Best Ever Deviled Eggs

Yield: 24 halves

Prep Time: 15 minutes

Total Time: 15 minutes

Best Ever Deviled Eggs are quick and easy to make, low carb and gluten free and always a popular dish! This family recipe will soon become a favorite of yours too.

Print

Ingredients

• 12 eggs, hard boiled
• 4 Tablespoons mayonnaise
• 2 teaspoon vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• Dash pepper
• Paprika
• Parsley

Instructions

1. Peel eggs, cut in half lengthwise and remove yolk.
2. Mash yolks with a fork or hand mixer.
3. Mix the mayonnaise, vinegar, mustard and salt and pepper with yolks.
4. Scoop yolk mixture back into egg white halves.
5. Sprinkle with paprika and parsley. 

Notes

Yield; 12 servings of 2 halves

Nutrition Information

Yield 12 Serving Size 2 halves
Amount Per Serving Calories 110Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 188mgSodium 184mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 1gProtein 6g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

Cindy

Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.

Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂