In this deviled egg recipe from the L.A.-based party board company Lady & Larder, the flavor of the creamy yolk filling is classic. Serve them alongside your favorite hot sauces so everyone can add their own custom kick to the little devils.

Sarah Simms Hendrix
Source: EatingWell Magazine, June 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a single layer in a medium saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle.

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  • Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a medium bowl. Add mayonnaise, celery, pickle relish, chives, yellow and Dijon mustards and salt to the yolks. Mash with a fork until chunky.

  • Spoon about 1 tablespoon of the filling into each egg white half. Serve topped with hot sauce and pepper, if desired.

Tips

To make ahead: Refrigerate hard-boiled eggs (Step 1) for up to 2 days. Refrigerate deviled eggs (Steps 2-3) for up to 1 day.

Nutrition Facts

63.1 calories; protein 3.2g 6% DV; carbohydrates 1.2g; exchange other carbs; dietary fiber 0.1g; sugars 0.9g; fat 5g 8% DV; saturated fat 1.2g 6% DV; cholesterol 94.4mg 32% DV; vitamin a iu 195.4IU 4% DV; vitamin c 0.4mg 1% DV; folate 12.9mcg 3% DV; calcium 15.6mg 2% DV; iron 0.5mg 3% DV; magnesium 3.7mg 1% DV; potassium 40.9mg 1% DV; sodium 97.6mg 4% DV.