Deviled Eggs

Preparation info

  • Difficulty


  • Makes


    , perfect for a party

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Once again, my mother was right—everything old will become new again. Deviled eggs have returned as the quintessential picnic or party food, with an updated ingredient or two like the newer Dijon mayonnaises and the crunchy texture from omega-3-rich ground flax seeds.


  • 12 organic eggs
  • ¼ cup finely minced orange bell pepper
  • 1 tablespoon finely chopped scallion (about 1 scallion, using the white part and 2 inches of the green)
  • 3 tablespoons Dijon mayonnaise
  • 1 tablespoon ground flax seeds (optional)
  • Salt and pepper, to taste


  1. Cook the eggs in boiling water for 9-10 minutes. Drain and peel the eggs. Cut the eggs in half lengthwise. Using a little spoon, scoop out the yolks and place them in a bowl. Add the remaining ingredients. Stir to combine. Taste for seasonings.
  2. Arrange the egg whites on a serving platter. Using a small spoon, fill the cavity in each egg white with the filling, mounding it slightly. Serve immediately or cover and refrigerate for up to 2 days.