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Devilled Eggs Recipe-3369

Photo by: Joey De Leo
Comments: 0


Yield: Makes 8 deviled eggs


  • 4 large eggs
  • 2 tablespoons mayonnaise
  • ½ teaspoon prepared mustard
  • ¼ teaspoon salt
  • 2 teaspoons chopped parsley, chives, or dill


When cool enough to handle, tap the eggs lightly on a hard surface to crack the shells all over, then remove the shells. Make sure you get every piece of shell off of the eggs. Cut the eggs in half lengthwise. Carefully remove the yolks from the whites and place them in a small bowl; set the whites aside.

With a fork, mash the yolks together with the mayonnaise, mustard, and salt. Stir in the parsley (or sprinkle the parsley on top after you fill the whites). Using a small spoon, scoop the yolk mixture into the whites.

Serve at room temperature. 



Put the eggs in a saucepan and cover with cold water by 1 inch. Place the saucepan over medium-high heat and bring to a boil; lower the heat and simmer for 12 minutes. Remove the saucepan from the heat. Use a large spoon to get each egg out of the water; transfer to a bowl. Then run cold water over the eggs to stop the cooking process and to cool the eggs so you will be able to peel them.

© 2004 Tina Davis

Nutritional Information

Nutrients per serving (% daily value)

61kcal (3%)
131mg (5%)
5g (8%)
1g (6%)
107mg (36%)
39mcg RAE (1%)
0mg (1%)
14mg (1%)
0mg (3%)

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