Try experimenting with this basic recipe by adding your favorite mix-ins--like pickle relish, finely chopped red bell pepper or salsa--to the yolk mixture. Source: EatingWell Magazine, July/August 1996

Patsy Jamieson


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.

  • Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.

  • Spoon the mixture into the hollows in the egg whites and sprinkle with paprika. Arrange on a platter.


Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition Facts

29 calories; total fat 1.6g 2% DV; saturated fat 0.5g; cholesterol 50mg 17% DV; sodium 76mg 3% DV; potassium 36mg 1% DV; carbohydrates 0.8g; fiberg; sugarg; protein 2.8g 6% DV; exchange other carbs; vitamin a iu 80IU; vitamin cmg; folate 8mcg; calcium 9mg; ironmg; magnesium 2mg; thiaminmg.

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
tasty but undercooked Nice recipe but recommend following your typical method of hard-boiling eggs. The tip at the bottom was different that how I typically make my hardboiled eggs but I thought I'd give it a try...and just ended up with undercooked eggs and had to start the process over. Other than that the actual recipe was pretty yummy! Pros: healthier version Read More
Rating: 3 stars
deviled heaven so frekin good Pros: they ae so flavorful your friends will love them they are so easy to make Cons: i would have used aliitle spoon of relish Read More
Rating: 5 stars
So yum deviled eggs but what constitutes a serving? Two halves? Keek Read More
Rating: 5 stars
My guests were more impressed that I made the mayo than by the eggs themselves. Joanne Keyport NJ Read More