Lemon Deviled EggsLemon Deviled Eggs
Lemon Deviled Eggs
Lemon Deviled Eggs
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Recipe - Stillwater
lemon deviled eggs recipe
Lemon Deviled Eggs
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
6 eggs
1/2 teaspoon baking soda
2 tablespoons chopped fresh chives, divided
1/3 cup KRAFT Real Mayo
2 teaspoons 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 for 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.
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
6 eggs
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$5.99$0.50 each
1/2 teaspoon baking soda
Essential Everyday Baking Soda, Multi-Purpose
Essential Everyday Baking Soda, Multi-Purpose, 16 Ounce
$1.19$0.07/oz
2 tablespoons chopped fresh chives, divided
Wild Harvest Organic Chives
Wild Harvest Organic Chives, 0.5 Ounce
$2.99$5.98/oz
1/3 cup KRAFT Real Mayo
Kraft Creamy & Smooth Mayonnaise
Kraft Creamy & Smooth Mayonnaise, 30 Fluid ounce
$5.99 was $7.99$0.20/fl oz
2 teaspoons zest and 1 tsp. juice from 1 lemon
Produce Lemon
Produce Lemon, 1 Each
$0.99
2 slices OSCAR MAYER Bacon, cooked crumbled
Oscar Mayer Naturally Hardwood Smoked Bacon
Oscar Mayer Naturally Hardwood Smoked Bacon, 16 Ounce
$8.49 was $8.49$0.53/oz

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 for 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.