Deviled Eggs

Deviled Eggs Recipe
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.


Makes 12 servings

Recipe from

Real Simple

Nutritional Information

Calcium 31 mg
Calories 110
Caloriesfromfat 1 %
Carbohydrate 1 g
Cholesterol 214 mg
Fat 9 g
Fiber 0 g
Iron 1 mg
Protein 7 mg
Satfat 2 g
Sodium 128 mg


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


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.

June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note