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Deviled Eggs, Four Ways

Deviled Eggs, Four Ways
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Serves 8| Hands-On Time: | Total Time:


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • black pepper
  • Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)


  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 saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.
By May, 2009

Nutritional Information

  • Per Serving
  • Calories 208Calories From Fat 80%
  • Protein 9g
  • Carbohydrate 1g
  • Sugar 1g
  • Fiber 0g
  • Fat 18g
  • Sat Fat 4g
  • Calcium 40mg
  • Iron 1mg
  • Sodium 185mg
  • Cholesterol 322mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of eggs
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.

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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.