Amish Deviled Eggs


4.3 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 51.4
  • Total Fat: 4.0 g
  • Cholesterol: 109.0 mg
  • Sodium: 191.3 mg
  • Total Carbs: 0.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Amish Deviled Eggs calories by ingredient
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These are a great summer time picnic staple in our family and I find them to be way to addicting at times. These are a great summer time picnic staple in our family and I find them to be way to addicting at times.
Number of Servings: 8


    4 hard cooked eggs
    1/2 teaspoon salt
    2 teaspoons vinegar
    1 tbsp mayonnaise
    1/8 tsp pepper
    1/4 tsp yellow mustard


cut eggs into halves lengthwise. Remove yolks and mash until smooth. Add other ingredients and mix well (the real recipe calls for 1 tbsp cream but I never add it and its not added in the nutritional info) Refill the whites ( I use a Pampered Chef Cookie press to give it that extra decoration touch) and garnish with Paprika or bacon bits or parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user MAVIS03.


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Member Ratings For This Recipe

  • O.K.
    1 of 3 people found this review helpful
    Good lord, these were SALTY!!!!! I tripled the recipe & only used 1 tsp, as the 1.5 seemed like a lot. I wish I would have listened to my gut and sparingly salted. I ate 2 of these, and feel bloated and terrible. Had to drink lots of water. Good base recipe. Just WAY too much salt. - 4/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    Loved these. I added a little Tabasco in place of some vinegar. We love Tabasco with eggs. Will make again. - 3/26/10

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  • use of no salt and added dill weed and can replace vinegar with dill relish - 10/28/12

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  • Way too much salt. Family couldn't eat them. Will try again with at least half the salt and a little more vinegar. - 8/14/11

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  • Yum - 1/12/11

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  • This is exactly as I remember my mom making them except we just salted to taste which was usually just a pinch. Thanks for putting this receipe here. - 7/25/10

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  • 0 of 1 people found this review helpful
    This is way my mom taught me to make deviled aggs, except she never used salt. - 5/23/10

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  • I reduced the salt to a shake (less than 1/8 tsp). - 4/5/10

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  • Easy and delicious! Thanks for sharing! - 1/2/10

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  • I use spincy brown mustard for that extra kick, add minced onion and papricka on top. ummm - 9/6/09

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  • Interesting Amish is in the title. I'm Dutch/Irish and this was the way I was taught to make them by my dad, who had been an army cook. I know for a fact how good they are made this way, so much flavor. - 4/21/09

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  • Just like the deviled eggs my mom used to make. Thanks! - 4/12/09

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