Classic Devilled Eggs

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6 egg hard-cooked, peeled and halved lengthwise
1/4 cup mayonnaise
1 tsp dry mustard powder
2 tbsp finely chopped chives or green onion
1/8 tsp salt
1/8 tsp pepper
paprika (optional)
Additional Toppers
chopped cooked bacon and chives
smoked salmon and fresh dill
silvered red onions, capers and dill
thing asparagus spears (cooked) with crab or baby shrimp
diced cucumber and tomatoes with chopped parsley
thinly sliced olives and roasted red pepper slice
Nutritional Facts
Amount Per Serving
72 Calories
3 g
6 g
1 g


1. Carefully scoop yolks into a bowl. Set whites on a serving plate, cover and set aside.

2. Using a fork mash the yolks. Add mayonnaise and mustard and mash until blended. Stir in chives, salt and pepper. With a small spoon mound yolk mixture into whites. Sprinkle with paprika (if using) or one of the suggested toppers.

3. Variation: To make Wasabi Stuffed Eggs,omit mustard powder, salt and pepper. Add 2 tsp (10mL) wasabi paste or to taste and1-1/2 tsp (7mL) white wine vinegar. Optional garnishes: sliced red onion or chives or chopped avocado with crab.

Tip: Hard cook extra eggs to have on hand for a great portable snack or just in case one does not slice evenly. Refrigerate in a covered container for up to one week.

Tip: Cut a thin slice off the underside of each egg white so that the eggs won’t tip over when filling or serving.

Tip: For the softest texture service devilled eggs immediately or cover and refrigerate for up to 8 hours.