Recipes and Cooking Deviled Eggs 4.2 (31) 3 Reviews Add new taste sensations to a popular potluck food by jazzing up standard deviled eggs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Total Time: 25 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 6 hard-cooked eggs ¼ cup mayonnaise or salad dressing 1 teaspoon yellow mustard 1 teaspoon vinegar Paprika or parsley sprigs (optional) Directions Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika or parsley. Makes 12 servings. Italian Prepare as directed, except substitute Dijon mustard for yellow; omit vinegar. Stir in 2 Tbsp. each finely chopped prosciutto and grated Parmesan cheese. Top with basil pesto and/or additional prosciutto and Parmesan. Curry and Crab Deviled Eggs: Prepare as above, except omit mustard and vinegar. Stir the mayonnaise, 2 tsp. Dijon-style mustard, 1 tsp. snipped fresh chives, and 1/2 tsp. curry powder into mashed yolks; mix well. Fold in 1/4 cup drained, flaked canned crabmeat. Greek-Style Deviled Eggs: Prepare as above, except fold 2 Tbsp. crumbled feta cheese, 1 Tbsp. finely chopped pitted kalamata olives or other pitted ripe olives, and 2 tsp. snipped fresh oregano into yolk mixture. If desired, season with black pepper. Chipotle Deviled Eggs: Prepare as above, except omit mayonnaise, mustard and vinegar. Stir 1/4 cup dairy sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture. To Hard Cook Eggs: To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end. Rate it Print Nutrition Facts (per serving) 72 Calories 6g Fat 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 72 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 109mg 36% Sodium 62mg 3% Protein 3g Calcium 10.1mg 1% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.