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Deviled eggs on a decorative plate.
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5 from 1 vote

Simple Deviled Eggs recipe with Garlic

Classic deviled eggs, perfect for holiday gatherings and summer picnic potlucks! Delicious deviled eggs are a must-have.
Total Time30 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Starters and Sides
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegetarian
Servings: 12
Calories: 56kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 6 eggs, hard boiled
  • 3 cloves garlic, minced
  • 3 Tbsp mayonnaise
  • 1 pinch salt
  • 1 Tbsp dill, chopped

Instructions

  • Boil eggs by placing the eggs in a pot and filling it up with cold water, covering the eggs by an inch. Bring to a boil over medium heat. Boil for 4 minutes. Remove from the heat and drain the water, then add cold water to the eggs and set aside for 5 minutes.
    6 eggs,
    Boiled eggs in a silver pot.
  • Peel the eggs and slice along the middle.
    Boiled eggs sliced in half on a wooden board.
  • Pop out the yolks of all the egg halves into a small bowl.
    Boiled egg yolks in a bowl.
  • To the bowl with yolks add minced garlic, mayonnaise, and a pinch of salt.
    3 cloves garlic,, 3 Tbsp mayonnaise, 1 pinch salt
    Boiled egg yolks, mayonnaise, and garlic in a white bowl.
  • Mix with a hand mixer until smooth.
    Egg yolk mixture in a white bowl.
  • Fill the empty egg whites with mixture.
    Filled egg whites with egg yolk mixture on a yellow decorative plate.
  • Sprinkle dill on top and enjoy!
    1 Tbsp dill,
    Deviled eggs with chopped dill on top.

Video

Notes

  • Deviled eggs are best served fresh, within 1-2 hours of putting the together. However, eggs can be boiled ahead of time 2-3 days in advance. 

Nutrition

Calories: 56kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 57mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg