Betty's Deviled Eggs Recipe

Name: Betty's Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: Hard Boiled Eggs; 1/4 cup mayonnaise (or Miracle Whip/half-and-half); Ground Mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Craving a deviled egg recipe that's both incredibly simple and undeniably delicious? Look no further! This classic recipe, inspired by Betty Crocker, is a family favorite – oh-so-simple yet bursting with flavor. Perfect for potlucks, brunches, or a quick appetizer, these deviled eggs are creamy, tangy, and guaranteed to be a crowd-pleaser. Easily customizable with your favorite mayonnaise (or Miracle Whip/half-and-half in a pinch!), this recipe is a must-try for deviled egg enthusiasts of all levels!

Prep Time 15 mins

Cook Time 15 mins

Calories 53.6 kcal

Protein 6g

Rating 4.7 (10 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Betty's Deviled Eggs

Hard Boiled Eggs
1/4 cup mayonnaise (or Miracle Whip/half-and-half)
Ground Mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

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How to Make Betty's Deviled Eggs

Hard-boil 6 large eggs for 10 minutes. Immediately transfer to an ice bath to stop cooking. Once cool, gently peel the eggs.
Carefully cut each egg lengthwise in half and gently remove the yolks. Place the egg whites on a serving platter.
In a medium bowl, mash the yolks with a fork until smooth.
Add 1/4 cup mayonnaise (or Miracle Whip/half-and-half), 1 teaspoon yellow mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until well combined.
Spoon or pipe the yolk mixture into the egg white halves.
Garnish as desired (paprika, chives, etc.) and refrigerate for at least 30 minutes before serving for best flavor. Can be refrigerated up to 24 hours.