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  1. Lemon Devilled Eggs

Lemon Devilled Eggs

00:45:00 6 servings, 2 pieces each
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6 servings, 2 pieces each

Try a new spin on a classic appetizer with this Lemon Devilled Egg recipe. Our Lemon Devilled Eggs are perfect for potlucks, family get-togethers and parties!

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Make It

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  • 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; cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher.
  • Reserve half the chives. Add remaining chives to mashed yolks along with the mayonnaise, mustard, lemon zest and lemon juice; mix well. Spoon into egg whites; sprinkle with the reserved chives.

Cooking Know-How

The eggs can be hard cooked ahead of time. Cool as directed, but do not peel the 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.

Cooking Know-How

Adding the baking soda to the cooking water increases the alkalinity, making the eggs easier to peel.


  • 6 servings, 2 pieces each

Nutritional Information

Serving Size 6 servings, 2 pieces each
Calories 170
% Daily Value
Total fat 15g
Saturated fat 3g
Cholesterol 195mg
Sodium 260mg
Carbohydrate 1g
Dietary fibre 0g
Sugars 1g
Protein 7g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* 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.

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