Recipes
Dill and Caviar Devilled Eggs
This is an elegant, yet simple appetizer for your next gathering. Roasted red pepper, Dijon mustard, dill and a squeeze of lemon give these devilled eggs an irresistible flavour. Top with black caviar for an easy appetizer that’s sure to impress.
Serves
24
Prep Time
10 min
Print RecipeIngredients
- 12 hard boiled eggs, peeled
- ¼ cup (60 mL) light mayonnaise or salad dressing
- 2 tsp (10 mL) Dijon mustard
- 4 tsp (20 mL) finely chopped roasted red pepper
- 4 tsp (20 mL) finely chopped fresh dill (or 1 tsp/5 mL dried dill)
- ½ tsp (2.5 mL) lemon juice
- Pinch salt
- Pinch pepper
- Roasted red pepper strips or black caviar (optional)
Instructions
- Step 1
Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
- Step 2
Mash yolks with fork; stir in mayonnaise, mustard, red pepper, dill, lemon juice, salt and pepper.
- Step 3
Spoon or pipe yolk mixture into white halves. Garnish with red pepper strips or caviar.
- Step 4
Serve immediately or cover and store in refrigerator. Use within 2 days.
Nutrition Facts
| Per devilled egg serving | |
|---|---|
| Calories | 45 |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 3 g |
| Sodium | 61 mg |
