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Creamy Deviled Eggs

Creamy Deviled Eggs To boil eggs without having the yolks turn green, puncture the wide ends with a pin and drop carefully (using a spoon) into boiling water. Cover, lower the heat, and simmer 6 minutes. Remove from heat and allow to stand covered for 15 minutes.

Serves 4.


  • 5 hard-cooked eggs, cooled and peeled
  • 2 tsp mayonnaise
  • 4 tsp sour cream
  • 1 rounded tsp yellow mustard
  • 1 rounded tsp sweet pickle relish
  • dash Hungarian paprika
  • dash sea salt
  • dash powdered onion


  1. Cut eggs in half lengthwise and remove yolks.
  2. Mash with back of spoon until smooth.
  3. Add mayonnaise, sour cream, mustard, relish paprika, salt and onion powder; blend well.
  4. Fill egg whites with creamy mixture, dropping by rounded teaspoonfuls.
  5. Sprinkle with more paprika.

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