Devilled Egg Spread

Devilled Egg Spread Recipe

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Robin Parrow


Easy and delicious! Great to serve at get togethers and easy to make.


☆☆☆☆☆ 0 votes

15 to 20 people.
1 Hr
30 Min
Stove Top


  • 12 large
  • 2 Tbsp
    white vinegar
  • 1 c
  • 1 Tbsp
    yellow mustard
  • ·
    salt and pepper to taste
  • ·
    paprika for dusting

How to Make Devilled Egg Spread


  1. In Large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat. Let stand for 15 minutes. Drain the water from the eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.
  2. Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
  3. Serve with crackers of any kind or with wheat chips. Delicious.

Printable Recipe Card

About Devilled Egg Spread

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Wheat Free
Other Tag: Quick & Easy

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