Lemon Deviled EggsLemon Deviled Eggs
Lemon Deviled Eggs
Lemon Deviled Eggs
With a burst of zesty sophistication, our Lemon Deviled Eggs recipe will take your next get together to another level. This delightful twist on a classic appetizer combines creamy yolks with a tangy infusion of fresh lemon zest and juice, perfectly balanced with a hint of Dijon mustard. Topped with a sprinkle of chives for added freshness and flavor, these elegant deviled eggs are sure to elevate any gathering.
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Recipe - Welcome
Lemon Deviled Eggs
Lemon Deviled Eggs
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
6 eggs
½ tsp. baking soda
2 Tbsp. chopped fresh chives, divided
1/3 cup KRAFT Real Mayo
1 tsp. GREY POUPON Dijon Mustard
2 tsp. zest and 1 tsp. juice from 1 lemon
2 slices Oscar Mayer Bacon, cooked, crumbled
Directions
  1. 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.
  2. Cover pan with lid. Remove from heat. Let stand 15 min.
  3. 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.
  4. 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 and bacon.
Nutritional Information

Nutrition Information Per Serving: 180 Calories, 8g Total Fat, 2g Saturated Fat, 10mg Cholesterol, 550mg Sodium, 18g Total Carbohydrate, 3g Dietary Fiber, 2g Total Sugars, 7g Protein, 0%DV Vitamin D, 4%DV Calcium, 8%DV Iron, 6%DV Potassium

15 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
6 eggs
Brookshire's Large White Eggs
Brookshire's Large White Eggs - 6 Each
$1.88$0.31 each
½ tsp. baking soda
Brookshire's Baking Soda
Brookshire's Baking Soda - 16 Each
$0.98$0.06 each
2 Tbsp. chopped fresh chives, divided
That's Tasty Chives
That's Tasty Chives - 0.5 Ounce
$2.28$4.56/oz
1/3 cup KRAFT Real Mayo
Kraft Real Mayo
Kraft Real Mayo - 30 Fluid ounce
$5.38 was $6.98$0.18/fl oz
1 tsp. GREY POUPON Dijon Mustard
Grey Poupon Dijon Mustard
Grey Poupon Dijon Mustard - 8 Ounce
$4.48$0.56/oz
2 tsp. zest and 1 tsp. juice from 1 lemon
Fresh Lemon
Fresh Lemon - 1 Each
$0.78
2 slices Oscar Mayer Bacon, cooked, crumbled
Oscar Mayer Original Naturally Hardwood Smoked Bacon
Oscar Mayer Original Naturally Hardwood Smoked Bacon - 1 Pound
$8.48 was $8.98$8.48/lb

Nutritional Information

Nutrition Information Per Serving: 180 Calories, 8g Total Fat, 2g Saturated Fat, 10mg Cholesterol, 550mg Sodium, 18g Total Carbohydrate, 3g Dietary Fiber, 2g Total Sugars, 7g Protein, 0%DV Vitamin D, 4%DV Calcium, 8%DV Iron, 6%DV Potassium

Directions

  1. 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.
  2. Cover pan with lid. Remove from heat. Let stand 15 min.
  3. 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.
  4. 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 and bacon.