Easy Creamy Deviled Eggs

Mom’s original recipe with a little kick of wasabi mayonnaise to give this classic a more modern edge.

Original recipe makes 24 servings


12 eggs
1/4 cup wasabi mayonnaise
6 tablespoons creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons sweet pickle relish
1 tablespoon prepared yellow mustard
garlic salt to taste
ground black pepper to taste
1 pinch paprika, for garnish

  • PREP

    10 mins

  • COOK

    10 mins


    20 mins


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
  2. Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.


Calories: 57 kcal
Carbohydrates: 1.4 g
Cholesterol: 108 mg
Fat: 4.3 g
Fiber: 0.1 g
Protein: 3.2 g
Sodium: 115 mg