Lady & Larder's Deviled Eggs

Lady & Larder's Deviled Eggs

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From: EatingWell Magazine, June 2019

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons finely chopped celery
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons finely chopped chives
  • 1 teaspoon yellow mustard
  • ½ teaspoon Dijon mustard
  • Pinch of kosher salt
  • Hot sauce & ground pepper for serving

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Spoon about 1 tablespoon of the filling into each egg white half. Serve topped with hot sauce and pepper, if desired.
  • 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 information

  • Serving size: ½ egg
  • Per serving: 63 calories; 5 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 13 mcg folate; 94 mg cholesterol; 1 g sugars; 0 g added sugars; 195 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 0 mg iron; 98 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat, ½ medium-fat protein

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