STREAMING NOW: Jamie's Super Food

Marzetti's Deviled Eggs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“It just doesn't get any easier than this. My sister-in-law received this in an email recipe exchange in 2009. From the kitchen of Debbie Vroom Thornburg, Fairview TN.”
36 eggs

Ingredients Nutrition

  • 18 eggs
  • 8 ounces marzetti's coleslaw dressing
  • paprika


  1. Hard boil the eggs. We start them in cold water, cover the pan and bring to a boil for 5 minutes. Then remove from the heat and let set for 15 minutes. Then cool them down with ice water and peel. Cut lengthwise and put the yolks in a bowl and the whites on a tray (I like to use pie plates, because they can be covered with plastic wrap and not smash the eggs). Mash up the yolks with a fork or pastry blender. Stir in the Marzetti's Coleslaw Dressing until you have the desired consistency. Taste it -- you might want to add a bit of salt and pepper. Fill the egg white with the mixture and sprinkle with paprika. Refrigerate until serving time.
  2. TIP #1: Add about 1 tablespoon of salt to the cold water, and the eggs will be a lot easier to peel.
  3. TIP #2: Put the filling mixture into a ziploc bag. Cut off a corner and simply squeeze the filling into the egg whites.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a