Deviled Eggs

Deviled Eggs

4 Reviews
From: EatingWell Magazine, July/August 1996

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 12 hard-boiled eggs, peeled (see Tip)
  • ½ cup EatingWell Mayonnaise, (recipe follows)
  • 2 tablespoons chopped chives
  • 2 teaspoons Dijon mustard
  • Salt & freshly ground pepper to taste
  • Paprika for garnish


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  • Ready In

  1. Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.
  2. Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.
  3. 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 information

  • Per serving: 29 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 8 mcg folate; 50 mg cholesterol; 0 g sugars; 80 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 0 mg iron; 76 mg sodium; 36 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ medium-fat meat

Reviews 4

March 15, 2014
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By: EatingWell User
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
January 30, 2012
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By: EatingWell User
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
September 22, 2009
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By: EatingWell User
So, yum, deviled eggs, but what constitutes a serving? Two halves? Keek
September 22, 2009
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By: EatingWell User
My guests were more impressed that I made the mayo than by the eggs themselves. Joanne, Keyport, NJ
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