Recipes
Perfect Devilled Eggs
Devilled eggs, how do we love thee? Let me count the ways. Picnics, holidays, school gatherings, and more, devilled eggs are a versatile snack. Everyone puts their own signature flavour of toppings to this wonderful standby. Best of all, kids love them!
Serves
24
Prep Time
15 min
Print RecipeIngredients
- 12 hard boiled eggs, peeled
- ¼ cup (60 mL) mayonnaise, light mayonnaise or creamy dressing of choice, such as Caesar or ranch
- 2 tsp (10 mL) Dijon mustard
- ¼ tsp (1.25 mL) salt
- ¼ tsp (1.25 mL) pepper
- Pinch paprika (optional)
Instructions
- Step 1
Cut eggs in half lengthwise.
- Step 2
Remove yolks and place in medium bowl; set egg whites aside.
- Step 3
Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper.
- Step 4
Spoon or pipe yolk mixture into egg white halves.
- Step 5
Sprinkle paprika over top, if desired.
- Step 6
Serve immediately or cover and store in refrigerator. Serve within 2 days.
Did You Know
Pale yellow yolks come from hens with a wheat-based diet, and darker yolks from hens eating feed with corn or alfalfa.
Tips
- To take devilled eggs to a picnic, put cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in the cooler. When it’s time to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.
- Try topping your devilled eggs with chopped fresh chives, basil or tarragon, crumbled bacon or a sliver of smoked salmon and a sprig of dill.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 46 |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 3 g |
| Sodium | 84 mg |
