Deviled Eggs

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.

Yield: Serves 6 (serving size: 2 egg halves)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 6.3g
  • Carbohydrate: 0.6g
  • Fiber: 0.0g
  • Cholesterol: 186mg
  • Iron: 0.9mg
  • Sodium: 129mg
  • Calcium: 29mg

Ingredients

  • 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

Preparation

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