Deviled Eggs

Oxmoor House
Deviled EggsRecipe
Photo: Oxmoor House
To keep these portable snacks from turning on their sides when serving, use a deviled egg tray. Especially in vogue during the 1940s and '50s, when specialized serving dishes could be found in a variety of china patterns, deviled egg plates are still quite common today.
Serves 6 (serving size: 2 egg halves)


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6 large eggs
3 tablespoons canola mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 teaspoons coarsely chopped fresh chives
1/8 teaspoon hot paprika


Total: 27 Minutes

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

2. Peel eggs; cut in half lengthwise, and remove yolks. Place yolks in a bowl; mash with a fork. Stir in mayonnaise and next 3 ingredients (through pepper).

3. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chives and paprika.

Created date

September 2013

Nutritional Information

Calories 95
Fat 7 g
Satfat 1.6 g
Monofat 3.1 g
Polyfat 1.7 g
Protein 6.3 g
Carbohydrate 0.6 g
Fiber 0.0 g
Cholesterol 186 mg
Iron 0.9 mg
Sodium 129 mg
Calcium 29 mg