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 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 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 1 out of 5 by from Dreck! Mine is 100% better. Hate sweet pickle relish; dill is CLASSIC with deviled eggs. Also, light or fat free anything is filled with garbage; artificial sugars and fats and things you can't pronounce. Cayenne is a desperate ploy for taste when you have ruined the NATURAL good taste of deviled eggs. And, Dijon is all wrong for deviled eggs; (I put Dijon on my ham sandwich today, but I can't stand it with eggs.) I use YELLOW KRAFT mustard for egg salad and deviled eggs.
Date published: 2017-07-02
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 1 out of 5 by from relish should not be in deviled eggs Family hated the relish in the eggs. They love finely minced bacon in my eggs, so I tried the sour cream addition and it does add a nice flavor. But relish, NO!
Date published: 2017-06-16
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 3 out of 5 by from Deviled Eggs I added 1/2 cup of salsa and that made them taste great. No pickles.
Date published: 2017-07-21
Rated 3 out of 5 by from My Kraft recipe is better! Boil 1 dozen eggs, peel, cut in half lengthwise. Add yolks to a bowl and smash with a spoon, then add Kraft Mayo (the real stuff not the fat free), 1 teaspoon of sugar, salt and pepper to taste. Use a mixer to get the mixture fluffy. No mustard, no pickles. Just a few simple ingredients. Do the same for egg salad sandwiches! Get compliments on this one. Try this in your Kraft Kitchen
Date published: 2017-06-08
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