Easy Creamy Deviled Eggs

  4.2 – 16 reviews  â€¢ Spicy Deviled Egg Recipes

The wasabi mayonnaise in Mom’s original recipe for creamy deviled eggs gives this traditional dish a more contemporary edge.

Prep Time: 10 mins
Cook Time: 5 mins
Additional Time: 10 mins
Total Time: 25 mins
Servings: 24
Yield: 24 deviled egg halves

Ingredients

  1. 12 eggs
  2. ¼ cup wasabi mayonnaise
  3. 6 tablespoons creamy salad dressing, such as Miracle Whip
  4. 2 tablespoons sweet pickle relish
  5. 1 tablespoon prepared yellow mustard
  6. garlic salt to taste
  7. ground black pepper to taste
  8. 1 pinch paprika, for garnish

Instructions

  1. Cover eggs in a saucepan with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  2. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set whites aside.
  3. Place egg yolks into a bowl with wasabi mayonnaise, salad dressing, relish, mustard, garlic salt, and pepper; mix to combine. Spoon mixture into egg whites and sprinkle paprika over top. Refrigerate until ready to serve.

Nutrition Facts

Calories 57 kcal
Carbohydrate 1 g
Cholesterol 95 mg
Dietary Fiber 0 g
Protein 3 g
Saturated Fat 1 g
Sodium 115 mg
Sugars 1 g
Fat 4 g
Unsaturated Fat 0 g

Reviews

Gloria Stewart
My first time ever making deviled eggs. I didn’t use the miracle whip and I substituted sweet relish for pickle relish. I also used some Goyo seasoning in my mix, a little white sugar and cayenne pepper. Everyone loved my deviled eggs. Will be making them again.
Rachel Romero
I ended up boiling some additional eggs to create and add more body to the filling which was a bit too creamy for my tastes. The results were quite good and a hit with my friends.
Norman Williams
Pretty tasty! I used regular mayo and added in some wasabi, as I did not have any wasabi mayo. The guys liked the kick in these. I would probably make these again! Thanks for sharing. 🙂
Mark Hart
This was the best deviled egg recipe I could work from to try making them for the first time. I just used regular organic mayo, no wasabi because I don’t like it. Organic yellow mustard adds a slight taste of vinegar. The key ingredient is definitely the sweet relish. The first time I made them I became the official deviled egg maker for family functions. Which would be awesome if it weren’t for how much work it was to peel the shells off a dozen eggs.
Andrew Hamilton
I haven’t made it yet, but I am planning on preparing the recipe for Easter dinner. I’m assuming the eyes on the chick’s are black olives, and the beak’s are pimento; if anyone has used other ingredients I’d like to knoww what they are. I gave it a three because the recipe doesn’t give the complete directions.
Jonathan Kennedy
Will make these; looks like either capers or raisin or olive bits for eyes, and little triangles of pimento for beaks; also, cut eggs horizontally. No wasabi for me — will tweak that!
Morgan Palmer
I have made these cute deviled eggs the last two years for Easter. They are very popular with my family, very easy to make & very good. Just takes time.
Nicholas Thompson
didnt like
William Fitzgerald
Didn’t have wasabi mayo so I used horseradish (Less than a tablespoon). It was yummy!
Thomas Dillon
I loved these. The Wasabi gave it just the perfect kick.
Joseph Herrera
I used regular mayo instead of wasabi, I didn’t use relish since I don’t like pickles 🙂 It was SO YUMMY!!!
Tracy Spence
I didn’t have the wasabi so I just used regular mayo…with everthing else in this recipe. Love it! Will make it again using dill relish, also…like to experiment a little. (Love the picture of the dish these were served in…looks just like what grandma would have used, :-))
Holly Mcmillan
instead of the wasabi mayo & miracle whip, I made a garlic mayonnaise (found in AllRecipes!)… everyone LOVED the eggs!… Also,…we prefer to call them “ANGEL EGGS”… 🙂
Larry Lopez
I really enjoy wasabi in a lot of other dishes but not so much in this one. The second time I made this it turned out much better. I added dry ground mustard, a dab of white vinegar, a pinch of sugar and ditched the relish.
Shelly Brandt
Did not care for these. I did manage to tweak the creamy base, it makes a delicious flavored mayo. To do that I added to the wasabi – mayo instead of miracle whip, dijon instead of yellow mustard & omitted the relish. Topped our turkey burgers with that. YUM!
Christopher Green
This was a new twist on deviled eggs and everyone liked the added flavor! I would make them again!

 

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