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.
More From Oxmoor House
- 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
- 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
- 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.
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