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Steuben's Deviled Eggs


  • 1 dozen large eggs
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh onion, grated
  • 1/4 teaspoon fresh parsley, minced
  • 1/4 teaspoon fresh oregano, minced
  • 1/4 teaspoon fresh chives, snipped
  • 1/4 teaspoon fresh lemon juice
  • 1/4 cup Hellmann's mayonnaise

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  1. Prepare hard-boiled eggs; chill thoroughly.
  2. Remove shells from eggs. With a sharp knife, slice each egg in half lengthwise. Carefully remove yolks and place in a mixing bowl.
  3. Place egg white halves on a serving platter, cut-side up, and set aside.
  4. Mash yolks with a fork until completely smooth.
  5. Add remaining ingredients to the yolks and mix well. Spoon yolk mixture into the egg white halves; cover and chill until ready to serve.

Makes 2 dozen

Nutritional information per serving: 85 cal., 6 g fat (2 g sat), 212 mg chol., 1 g carb., 6 g pro., 0 g fiber, 165 mg sodium

Source: Steuben's, Denver, Colorado