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Classic Deviled Eggs

Antonis Achilleos
6 Hands-On Time: 0hr 10m Total Time: 0hr 10m


  • 6 hard-cooked eggs (see recipe below), peeled
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 2 teaspoons Dijon mustard
  • Lemon juice
  • Salt
  • Paprika


  1. Cut 6 eggs in half, lengthwise.
  2. Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
  3. Spoon the mixture back into the whites. Dust with paprika.
By Melissa Clark,  April 2004

Quick Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

  • Per Serving
  • Calories 128Calories From Fat 1%
  • Calcium  39mg
  • Carbohydrate  1g
  • Cholesterol  216mg
  • Fat  11g
  • Fiber  0g
  • Iron  1mg
  • Protein  7mg
  • Sat Fat  2g
  • Sodium  155mg
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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