12 large eggs, hard-boiled, peeled and coarsely chopped 1 tsp Lawry’s Seasoned Salt 1/2 tsp garlic powder 1/2 tsp onion powder 2 tsp white vinegar 3/4 cup mayonnaise 1 tbsp Dijon mustard 3 tbsp ...

Although there are tons of variations of deviled eggs, what sets my grandma's recipe apart is she replaces traditional mayonnaise with Kraft's $2 Sandwich Spread, which includes ingredients like ...

Cook the eggs: Bring a large saucepan of water to a boil and fill a large bowl with cool water and ice. Using a spider (or slotted spoon), lower the eggs into the boiling water, cover, and set a ...

You read that right—a deviled egg dip! To make it, you'll need to boil (or steam) your eggs and then peel them once they've cooled. Add the eggs, cream cheese and mayo to a food processor and ...

Egg-citing news for your holiday gatherings: National Deviled Egg Day is on November 2, and we're ready to explore some "eggceptional" ideas to elevate this classic appetizer. Whether you're a ...

Justin Chapple reimagines the deviled-egg toast from 2010 F&W Best New Chef Missy Robbins, of Lilia and Misi in Brooklyn. This version features creamy deviled egg puree layered with smoky, raisin ...

At Stoney River Steakhouse and Grill in Nashville, that moment of gastronomic enlightenment arrives perched on a plate of ...

Deviled eggs are now a hot order at fancy restaurants. Recreate the gourmet bites at home by reaching for unusual toppings to elevate both taste and texture.