← Back to Search Results
Deviled Eggs Recipe-1002

Photo by:
Comments: 1


Perfect party food, make them hot as the devil with spicy paprika and hot mustard, or keep them mellow with milder condiments. Good with rounds of buttered toast and a few salad leaves.

Yield: 4–6 servings
Prep time: 10 Mins
Cooking time: 10 Mins


  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp hot or Dijon mustard
  • 1 tsp hot or sweet paprika, plus more for garnish
  • Salt and freshly ground black pepper
  • 3 cherry tomatoes, cut in quarters
  • 1 tbsp finely chopped chives



1. Simmer the eggs for 8 minutes. Rinse briefly under cold water. Lightly crack the eggs and soak them in ice water until cooled. Peel the eggs. Cut each in half lengthwise.

2. Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and paprika, and mash with a fork. Season with salt and pepper.

3. Fill the egg white halves with the yolk mixture. Top each one with a cherry tomato quarter, a sprinkle of chives, and a dusting of paprika.


Prepare ahead: The eggs can be made up to 24 hours ahead, covered and refrigerated.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

124kcal (6%)
30mg (3%)
2mg (3%)
90mcg RAE (3%)
214mg (71%)
410mg (17%)
2g (12%)
11g (16%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • TaraWujcik

    12.16.10 Flag comment

    Be careful with the paprika on this recipe...it's a little heavy handed in my opinion.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
martin-yans-china Martin Yan's China
by Martin Yan
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-masala American Masala
by Suvir Saran
food-to-live-by Food to Live By
by Myra Goodman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?