Maybe I’m just *that* person, but I think deviled eggs are the bee’s knees.


To me, they are the perfect item to bring to any gathering or office party or even just enjoy in  your own home!


This recipe has become a staple for any Halloween event, especially when I don’t have a lot of time to make something more involved.


And, in my experience, everyone gobbles these up quick!

Garlic Deviled Eggs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 12
  • 1 dozen eggs
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon grainy mustard
  • 1 Tablespoon crushed garlic (3 large cloves)
  • 1½ teaspoons garlic powder
  • pinch of salt
  1. Place eggs (gently) into the bottom of a large pot and cover with tap water.
  2. Over high heat, bring the water to a boil.
  3. As soon as the water reaches a full boil, turn off the heat and allow the eggs to sit undisturbed for 12 minutes.
  4. After 12 minutes, pour out the hot water and place the pot under the tap running cold water over the eggs for 5 minutes. (greener alternative: pour out the hot water, cover the eggs in cool, let sit for one minute, repeat about 5 times)
  5. At this point you can put the eggs in the fridge until you're ready to use (no longer than a week) or you can begin to peel them.
  6. Peel the eggs gently so that you are removing only shell and film and not taking chunks of white along or tearing holes in the white.
  7. Peel all the eggs and rinse.
  8. Cut them in half lengthwise and remove the yolks by popping them into a separate bowl. Set the halved whites aside for filling later.
  9. Once all the the yolks have been removed, add to them all of the remaining ingredients.
  10. Mash the yolks with a fork and mix thoroughly.
  11. Place the mix into a pastry bag with a star tip and pipe into the hollows of the egg whites. - You can also just spoon the filling in if you don't particularly care about presentation; they are delicious either way.


These are too easy and delicious not to try; I hope you whip these up for any spooktacular event you might have coming up.



Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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