Duo deviled eggs

This article has not been rated yet.


15 min


16 halves

* PLUS Cooking time: 10 minutes


  • 8 hard-boiled eggs , peeled
  • 1/4 cup mayonnaise
  • 3 to 4 tsp hot pepper relish , or 1/4 cup finely chopped roasted red pepper
  • 1 to 2 tbsp finely chopped dill pickle , and a pinch of dried dill or 4 to 6 tsp pesto


  • Slice eggs in half lengthwise. Turn yolks into a small mixing bowl. Mash with a fork and stir in mayonnaise.
  • Place half in another bowl. Stir hot pepper relish into half and dill pickle and dillweed or pesto into other half.
  • Fill hollows of eggs with some of each mixture. Decorate with sprigs of parsley or slivers of red pepper or dill pickle. If not serving right away, loosely cover with plastic wrap and refrigerate for up to half a day.

Nutrition (per serving)

  • Calories
  • 63,
  • Protein
  • 3.2 g,
  • Carbohydrates
  • 0.5 g,
  • Fat
  • 5.3 g,

Perfect hard-boiled eggs

Cover refrigerator-cold eggs with cold tap water. Bring to a boil, uncovered, over high heat. Then, reduce heat to medium-high so water gently boils. Cook, uncovered, 10 minutes, then drain. To avoid dark rings, immediately run cold water over eggs in pan. Cool, covered, in cold water. Rap eggs so shells crack and then peel. With shells intact, hard-boiled eggs will keep 3 days in the refrigerator. Once shelled, use within a day.