Food Recipes Classic Deviled Eggs 3.7 (20) 1 Review By Melissa Clark Melissa Clark Melissa Clark is a James Beard Award-winning food writer, cookbook author, and New York Times columnist with over two decades in the culinary media. Highlights: *In 2007, she began her weekly ""A Good Appetite"" column at The New York Times. She started as a full-time staff writer there in 2012. She appears in a weekly cooking series for the New York Times *Has written over three dozen cookbooks *Latest cookbook Dinner in One: Exceptional & Easy One-Pan Meals: A Cookbook comes out in September 2022 Real Simple's Editorial Guidelines Updated on September 20, 2016 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 10 mins Yield: 6 serves Jump to Nutrition Facts Ingredients 6 hard-boiled eggs, peeled 3 tablespoons mayonnaise 2 tablespoons plain yogurt 2 teaspoons Dijon mustard lemon juice salt paprika Directions Make hard-boiled eggs. Cut 6 eggs in half, lengthwise. Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste. Spoon the mixture back into the whites. Dust with paprika. William Meppem Rate it Print Nutrition Facts (per serving) 128 Calories 11g Fat 1g Carbs 7mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 128 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 216mg 72% Sodium 155mg 7% Total Carbohydrate 1g 0% Protein 7g Calcium 39mg 3% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.