Amish Deviled Eggs Recipe: A Creamy Deviled Egg Done Amish Style by 30Seconds Food
Deviled eggs are not out of season. Creamy with a hint of garlic and marjoram, this Amish deviled egg recipe is a keeper. Make a batch or two of these tasty appetizers for your sports watch parties, family get-togethers or holiday gatherings – or just because.
To make these creamy deviled eggs you will need hardboiled eggs, mayonnaise, yellow mustard, garlic powder, dried marjoram and paprika, for garnishing. Start by cooking the eggs. If you get so frustrated trying to peel some hard-boiled eggs, you need to try cooking the eggs in your Instant Pot™. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™. The eggs are peeled, cut in half and the yolks mashed in a bowl. Add the mayo, mustard, garlic powder and marjoram and mix. Stuff it back into the egg white and sprinkle with a little paprika.
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Prep Time: 10 minutes
Cook Time 8 to 10 minutes to boil the eggs
Total Time: 20 minutes
- 12 hardboiled eggs, peeled and cut in half
- 1/2 cup mayonnaise
- 3 - 4 teaspoons yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried marjoram
- paprika, for garnish
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Mixing Bowl
- Airtight Containers
- Instant Pot™
- If you're not a fan of marjoram, substitute another herb like dried thyme or parsley flakes.
- You could also use Dijon mustard instead of yellow mustard.
Here's how to make it:
- Remove the yolks from the egg whites. Put into a bowl and mash.
- Add the mayonnaise, mustard, garlic powder and marjoram. Season with salt and pepper. Mix well.
- Spoon or pipe the mixture into the egg white halves. Sprinkle with paprika.
Nutrition Facts Per Serving
Total Fat: 6.3g
Saturated Fat: 1.7g
Total Carbohydrate: 4.3g
Dietary Fiber: 1.5g
Total Sugars: 1.2g
Vitamin D: 18mcg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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