Easy Deviled Eggs

Easy Deviled Eggs
Levi Brown
This retro hors d'oeuvre never fails to please; a dash of fresh lemon juice in the egg filling adds a bright zing.

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Serves 6
preparation
15
minutes
cooking
30
minutes

Ingredients

6
large eggs
1/4
cup
mayonnaise
1
teaspoon
fresh lemon juice
1
teaspoon
Dijon mustard
kosher salt and black pepper

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from the 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, lemon juice, mustard, and ¼ teaspoon each salt and pepper. Spoon the yolk mixture into the egg whites.

 

Dawn Perry
May 2012

Nutritional Information

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

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