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With a stack of hot, buttered toast, we bring this appetizer to our breakfast table!
Submitted by Nannobear

Deviled Eggs - 24 1/2 Egg Servings

The quintessential hors d’oeuvre – with a party-ready look."


nonstick cooking spray
12 large hard-boiled eggs, warm
1/2 cup mayonnaise
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
paprika for garnish


Peel the cooked eggs and carefully slice in half. Place the egg white halves on a clean work surface. Remove yolks and put them into a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 2 to 4 until smooth, about 1 minute. Add the remaining ingredients, except for the paprika. Mix on speed 3 until fully combined. Taste and adjust seasoning accordingly. Evenly scoop, or pipe, the filling into each white. Sprinkle with paprika before serving.

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Makes 24 servings

Nutritional Information
Per Serving

Nutritional information per serving: Calories 54 (70% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 1g • chol. 108mg • sod. 144mg • calc. 15mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Power Advantage® PLUS 9-Speed Hand Mixer with Storage Case

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