The Best Deviled Eggs Recipe - Kraft Recipes Top
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The Best Deviled Eggs Recipe

Prep Time
Total Time

24 servings

What You Need

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Make It

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  • Mash egg yolks in medium bowl with fork.
  • Add sour cream, mayo, relish and mustard; mix well.
  • Spoon into centers of whites; sprinkle with pepper.

Special Extra

Garnish with fresh dill.

How to Easily Fill the Egg White Halves

Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.


  • 24 servings

Healthy Living

  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Fat

Nutrition Bonus

These tasty low-sodium appetizers will make a great addition to your next party.

Nutritional Information

Serving Size 24 servings
Calories 50
Total fat 3.5g
Saturated fat 1g
Cholesterol 95mg
Sodium 60mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Looks like the only way to get out a message is to give a low rating, so here goes... Firstly, I love BOTH sweet and dill relishes, so it's simply a matter of common sense and preference to add whichever relish you desire. The only thing that irks me about this and any of the Kraft recipes, is the fact then when you go to print most any recipe, that nutritional info box becomes a huge annoyance and waste of printer paper in that the last five recipes I've printed, the nutritional box carried over 1-3 short lines onto a second sheet of paper. I found that I must set my printer to print only one page in order to avoid wasting a second sheet of paper that I don't even want, anyway. I hope Kraft will fix this wasteful result.
Date published: 2017-11-14
Rated 5 out of 5 by from It really is the best recipe for deviled eggs. It really is the best recipe for deviled eggs. Easy to make too, I make this all the time and every easter! I don't think it's listed on the recipe, just pictures, but I love the dill topped on the eggs.
Date published: 2013-04-27
Rated 4 out of 5 by from Curry Whatever recipe you use, try adding some curry powder. It adds a great twist. Also paprika instead of cayenne is much better, imho.
Date published: 2017-07-08
Rated 4 out of 5 by from Preparation Tip/Suggestion (Ziplock bag) All I want to add is, no matter what your own family's favorite deviled eggs recipe you use, what you want to do is put the yolks and ingredients you are going to mix into a ziplock bag. Mash/smoosh or even roll over it with a jar or piecrust roller. Snip off the corner. Now: see how easily that pipes into the egg white portions? That is all!!
Date published: 2017-10-14
Rated 5 out of 5 by from Just How I Make Mine I add sugar to mine. When I walk into a family function I am expected to be carrying trays of these deviled eggs. They are soooo good and they get devoured every time.
Date published: 2017-05-25
Rated 5 out of 5 by from Finger licking good! I made these for Easter and they did not last for 2 min. They we're so good and the sour cream really kicks it up a notch!
Date published: 2017-04-17
Rated 4 out of 5 by from Very good and fun to make in the winter because nobody expects them. Very good and fun to make in the winter because nobody expects them. Didn't have sweet relish so used dill instead and still turned out great.
Date published: 2012-12-25
Rated 2 out of 5 by from close, but never use sweet relish in them!! I only use sweet relish in my potato salad, but never in deviled eggs!! And only Yellow Mustard (Kraft of course) for the just-right flavor, a small amount, like a tsp. or so for just 6 eggs, along with a greater amount of mayo. Then for a quick dash of color on top, I always use HOT Paprika!! It gives them just the right touch! Sometimes I add a tiny dash of dill pickle juice to the mix, and add salt and pepper to taste.
Date published: 2017-07-24
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