Devilled Eggs

  • serves 6

Eggs always save the day, whether scrambled, whipped up into a dinner omelette or just hard-boiled and taken on the road. Old-fashioned devilled eggs are no different! Courtesy of Sue Riedl.

139 Ratings
Directions for: Devilled Eggs


3 eggs

½ tsp Dijon mustard

1 Tbsp mayonnaise

¼ tsp lemon juice

salt and pepper

½ tsp milk


1. Put room temperature eggs into a small pot of boiling water. Cook for 12 minutes. Remove eggs into a bowl of cold water to cool. Peel.

2. Slice eggs in half lengthwise and remove the yolks to a small bowl. To the yolks, add mustard, lemon juice, pinch of salt and pepper and ½ teaspoon milk. Mix well with a fork until smooth. Add a bit more milk if mixture is still too thick.

3. Divide the yolks mixture between the egg white halves and top with grated carrot, paprika or thinly sliced green onion.

See more: Eggs/Dairy, Snack, Lunch

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