Perfect Devilled Eggs
Serves
24
Prep Time
15 min
Print Recipe
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!
Ingredients
- 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.
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 |