Cookie dough made with red velvet cake.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 eggs
- 1 tablespoon spicy brown mustard
- 1 tablespoon Italian salad dressing
- ¼ cup mayonnaise
- ½ teaspoon ground black pepper, or to taste
- ½ teaspoon salt, or to taste
- 1 pinch paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.
Nutrition Facts
| Calories | 74 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 194 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I have made simpler but hadn’t used French salad dressing and brown mustard. They had that more of a tang to them. I will be changing my receipt.
Boyfriend approved, and I thought they had the right amount of zing! My eggs looked ugly however since I have very little experience peeling eggs.
I love deviled eggs of all kinds. For extra spice I added a pinch of cayenne. Start with a pinch and continue to add to your liking. Just becareful after tasting each addition of cayenne, there might not be anything to fill the whites with.
My 8 yr old son and I made this and loved it! We added a dash if onion powder.
The Italian dressing really adds some zip and tang to the deviled eggs that we really enjoyed
I never heard of taking eggs off the heat, I find it a pain cooking boiled eggs but I love them! So I tried this technique but ruined the eggs. I suggest the same steps, but once the water starts boiling, then turn the heat down a bit and leave them for 12-15 mins. Other than that, the recipe was pretty good. If you want it spicier, put some cayenne pepper in there too!
I’ve been making this recipe for over a year now and wouldn’t change a thing. I love the italian dressing w/ the spicy mustard….an excellent combination. I always receive compliments on my deviled eggs. Definitely an excellent recipe!
Loved this!! I brought this dish to a Christmas Party and it was gone within 5 minutes no kidding! The Italian dressing added just the right twist to the ordinary deviled eggs ~ this is now going to be a “must bring”dish to gatherings 😉 Thank you!
I made this recipe a couple of months ago and every one loved it- even the 6 year old in my family!
These were not as good as I expected, a little too runny. but they were ok
These were good, but was expecting much more flavor.
This was a great recipe! I did however make a couple revisions. I used hot and spicy southwest mustard (gave it more heat) and Krafts Tuscany Italian dressing and olive oil mayo. Topped with chopped chives. Yummy!!!
This is a good basic recipe. I added Mrs. Dash instead of the Italian dressing and it was great!
Good but tasted a lot like italian dressing so I’d definitely reduce that a bit next time. In general, the filling consistancy was definitely a bit too runny, but reducing the salad dressing will probably take care of this problem as well. Also, it wasn’t spicey at all so I would HIGHLY recommend adding a drop or 2 of Tabasco or Franks Red Hot if your looking for a spicey kick.
Good but not great–the filling consistancy was a little runny for me, and I do not consider them spicy at all (I even added some Frank’s Red Hot, but will add more and probably jals next time). Other than that its a very good, easy recipe.
Very good recipe! I added everything the recipe called for plus added a dash of cayenne pepper to taste. I will be making this again!
I tried these for lunch. two kinds, the original mustand and mayo filling and also some with the zesty italian dressing and white vinegar added. I liked them much more than the regular ones, but next time i would use more dressing and some white vinegar
I followed this recipe down to a “T” and I couldn’t even eat them. I usually eat anything but the egg filling was way too salty and the italian dressing gave it a sweet taste that was not what I’m used too.
i absolutely love this recipe!! its zingy, creamy deliciousness! i used zesty italian dressing from kraft to spruce it up a bit. i wouldnt say this was spicy so if thats what your looking for go heavy on the pepper or try cayanne pepper too, also add your favorite hot ingredients.
Fantastic! I did make some modifications though. I used light mayo, pkgd. italian seasoning instead of dressing, and also added 2 dashes chilli powder, and lastly 3 tablespoons of jalapeno olive juice from the jar. I got so many compliments on them. Not too spicy either. The olive juice gives them that extra salt kick.
I used miracle whip instead of mayo, doubled the amount of dressing and added extra mustard and pepper. It’s not bad, but I’d describe the flavor as more zesty than spicy.