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. Source: EatingWell Magazine, June 2019

Sarah Simms Hendrix


Ingredient Checklist


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.

  • 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.


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 calories; 5 g total fat; 1.2 g saturated fat; 94 mg cholesterol; 98 mg sodium. 41 mg potassium; 1.2 g carbohydrates; 0.1 g fiber; 1 g sugar; 3.2 g protein; 195 IU vitamin a iu; 13 mcg folate; 16 mg calcium; 4 mg magnesium;