temp-tations® Deviled Eggs

Dish Size:
10-inch Egg Platter
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March 13, 2013
Tara’s Tidbits®

This is one of my favorite finger food recipes! If you'd like to try a new twist, consider substituting avocado for the mayonnaise, or add curry and a little sweet pickle.

This dish is a spicy twist on the traditional classic. The Dijon mustard and cayenne give it a nice kick that will delight your taste buds. My friend Jenn brought these to a family potluck, and they disappeared within minutes. - Tara



  • 6 large eggs
  • 5 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne pepper
  • 1 tablespoon fresh chives, thinly sliced
  • Kosher salt
  • Freshly ground pepper


  1. Place eggs in a medium saucepan with enough cold water to cover by 1 inch. Bring eggs to a boil over high heat; boil 1 minute. Cover and remove from heat; let stand 10 minutes.
  2. Drain eggs and run under cold water until completely cool to the touch.
  3. Meanwhile, in a small bowl, combine mayonnaise, lemon juice, mustard, cayenne pepper, and chives. Season with salt and pepper to taste; stir to combine.
  4. Peel and slice eggs in half lengthwise, reserving whites and yolks. Place white halves cut side up in a temp-tations® 10-inch egg platter. Gently crumble egg yolks into mayonnaise mixture. Stir to combine.
  5. Dollop deviled egg mixture into egg white halves to fill by 1/2 inch.
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