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.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary test

27 mins
Serves 6 (serving size: 2 egg halves)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

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


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Nutrition Facts

95 calories; fat 7g; saturated fat 1.6g; mono fat 3.1g; poly fat 1.7g; protein 6.3g; carbohydrates 0.6g; cholesterol 186mg; iron 0.9mg; sodium 129mg; calcium 29mg.