Recipe Image

Deviled Eggs

  • 10 m
  • 10 m
Patsy Jamieson
“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.”


    • 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


  • 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.
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