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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


Recipe Summary test

20 mins
40 mins


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

1/2 egg
63 calories; protein 3.2g; carbohydrates 1.2g; dietary fiber 0.1g; sugars 0.9g; fat 5g; saturated fat 1.2g; cholesterol 94.4mg; vitamin a iu 195.4IU; vitamin c 0.4mg; folate 12.9mcg; calcium 15.6mg; iron 0.5mg; magnesium 3.7mg; potassium 40.9mg; sodium 97.6mg.

1/2 fat, 1/2 medium-fat protein