Options

Format:
Include:
PRINT
Photo: William Meppem Photo by: Photo: William Meppem

Deviled Eggs

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.

Real Simple JUNE 2002

  • Yield: Makes 12 servings

Ingredients

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

Preparation

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.

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
advertisement

Go to full version of

Deviled Eggs recipe

advertisement