Perfect Devilled Eggs
Serves
24
Prep Time
15 min
Print Recipe
Devilled eggs are a beloved appetizer that never goes out of style. This recipe combines hard boiled eggs with mayonnaise, Dijon mustard, and simple seasonings for a classic flavour profile. A clever tip is to transport the components separately for picnics, then assemble on-site. The filling can be easily piped from a plastic bag for a polished presentation that brings together tangy, savoury notes in each bite.
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 |