Add some citrus to the menu with our Lemon Deviled Eggs recipe. Perfect for making use of leftover Easter eggs or to mark a special occasion any time of year, Lemon Deviled Eggs are sure to be a hit. Plus, this crowd-pleasing, Healthy Living recipe is ready in just 45 minutes.
Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
Cover pan with lid. Remove from heat. Let stand 15 min.
Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.
The eggs can be hard cooked ahead of time. Cool as directed, but do not peel eggs. Refrigerate up to 1 week. When ready to prepare recipe, peel eggs under cool running water. Then, cut lengthwise in half and continue as directed.
Adding baking soda to the water increases the alkalinity, making the eggs easier to peel.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 0.8512g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.