Deviled Eggs

Photo: William Meppem

Classic deviled eggs, or stuffed eggs, are a must at picnics, cookouts, and covered dish dinners. The sprinkle of tarragon in these stuffed eggs adds a nice bit of fresh flavor.

Yield: Makes 12 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 31mg
  • Calories: 110
  • Calories from fat: 1%
  • Carbohydrate: 1g
  • Cholesterol: 214mg
  • Fat: 9g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 7mg
  • Saturated fat: 2g
  • Sodium: 128mg


  • 1 dozen eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon mustard seeds
  • Dash of Tabasco


  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Cover and remove from heat. Set aside for 15 minutes.

    Drain the pan and fill with cold water. Peel the eggs when cool enough to handle. Cut the eggs in half lengthwise and scoop out the yolks. Mix the yolks with the other ingredients. Spoon the mixture into the whites and serve.
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