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Creamy Deviled Eggs

These are perfect for any table. I get asked to make these during the week my kids love them!


12 eggs

1/2 cup mayo

1 tablespoon deli style mustard

1 tablespoon hot sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon sea salt

1/2 teaspoon crushed black pepper

1/4 cup white onions - I put mine in the mix and pulse it in the food processor because the kids hate onions but you can put your in at the end if you want the onion bits)

3 pickle slices

2 tablespoons cilantro, chopped


You're going to start by boiling your water, now add your eggs and shut off your water. Let them sit the boiling water covered for 10/12 minutes.

When your eggs are ready your going to remove them from the hot water and let them sit for a few minutes until they are ready to handle.

Peel each egg and set aside.

Once the eggs are all peeled cut them in half and remove the yolk into a medium size bowl.

Set the halved egg white on a plate and pop them in the fridge.

Now in the bowl with the yolks you will add your mayo, mustard, hot sauce, garlic powder, onion powder, pepper, salt and white onion.

Mix really well with a fork and add to your food processor.

Now add your pickles and 2 halves of the egg whites.

Turn your food processor on for about 4/6 minutes until its creamy.

Now scoop your mix into a zip lock sandwich bag and put in the fridge so it can get cold about 10 minutes or so.

Snip the end of the bag and start piping your eggs.

Sprinkle with salt & pepper and cilantro!



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