Lemon Mayo Devilled Eggs recipe

Name: Lemon Mayo Devilled Eggs
Total time: 18 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 Eggs; 3 tbsp Mayonnaise; 1 tbsp Lemon Juice; pinch Salt; pinch Paprika; 1 tbsp, finely chopped Chives; 1 tsp Mustard

Creamy, tangy devilled eggs with a bright lemony finish and a smooth mayo filling. These make a simple appetiser or light snack with a classic picnic feel.

18 min · Easy · British Jump to method

Ingredients

4 servings

8 Eggs
3 tbsp Mayonnaise
1 tbsp Lemon Juice
pinch Salt
pinch Paprika
1 tbsp, finely chopped Chives
1 tsp Mustard

Nutrition	Per serving
Calories	149 kcal
Protein	9.8 g
Carbohydrates	0.9 g
Fat	11.4 g
Saturated fat	2.5 g
Fibre	0.1 g
Sugar	0.4 g
Sodium	145 mg

Why this works

Protein-rich and low in carbohydrate, but the mayonnaise and added salt make it moderately high in fat and sodium.

High-quality protein. Eggs provide complete protein, with around 10 g per serving, which supports satiety and muscle maintenance.

Micronutrients from eggs. Eggs contribute vitamin B12, vitamin D and selenium, while chives add a small amount of vitamin K and beneficial plant compounds.

Sodium consideration. Added salt and mustard can push sodium up slightly, so this is best enjoyed in moderation if watching blood pressure.

Method

Boil the eggs for 9-10 minutes, then cool under cold water and peel.
Halve the eggs and scoop out the yolks into a bowl.
Mash the yolks with mayonnaise, lemon juice and a little salt until smooth.
Spoon or pipe the filling back into the egg whites and chill until ready to serve.

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