Devil Devilled Eggs
Serves
6
Prep Time
10 min
Cook Time
10 min
Print RecipeIngredients
- 6 eggs
- 3 tbsp (45 mL) mayonnaise
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) white wine vinegar
- Pinch paprika
- Pinch salt and freshly ground pepper
- ¼ red pepper, cut into four 1/2-inch (1 cm) wide strips
- ¼ green pepper, cut into four 1/2-inch (1 cm) wide strips
- 2 fresh chives
- 2 sprigs fresh dill
Instructions
- Step 1
Place eggs in single layer in saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) over eggs. Bring to boil over high heat. Remove from heat; cover and let stand for 10 minutes. Drain and rinse under cold water.
- Step 2
Peel eggs and halve lengthwise; place on serving plate. Remove yolks carefully with small spoon; transfer to small bowl. Add mayonnaise, mustard, vinegar, paprika, salt and pepper. Mash with fork until smooth; transfer to piping bag fitted with large tip. Pipe evenly into egg white halves.
- Step 3
Cut 6 triangles from each red pepper strip to make 24 small triangles. Repeat with green pepper. Place 2 pieces of red pepper on eggs to resemble devil’s horns. Place 2 pieces of green pepper on eggs to resemble fangs. Snip chives into 24 pieces; place 2 pieces on each egg to resemble eyes. Snip dill into 12 smaller sprigs; place over fangs to resemble a moustache. Refrigerate until serving.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 120 |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 1 g |
| Protein | 6 g |
| Sodium | 180 mg |
