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Devils’ Eggs

Devils’ Eggs
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Serves 6| Hands-On Time: | Total Time:



  1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lime juice, mustard, and ¼ teaspoon each salt and pepper.
  3. Spoon the yolk mixture into the egg whites. Top with a drop of sriracha and the lime zest.
By August, 2013

Nutritional Information

  • Per Serving
  • Calories 146
  • Fat 13g
  • Sat Fat 3g
  • Cholesterol 215mg
  • Sodium 212mg
  • Protein 6g
  • Carbohydrate 1g
  • Sugar 1g
  • Fiber 0g
  • Iron 1mg
  • Calcium 25mg
What does this mean? See Nutrition 101 .

Quick Tip

Hard-boiled egg with black pepper
Use a wet knife to make a clean cut in a hard-cooked egg.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.