Dill and Caviar Devilled Eggs
Serves
24
Prep Time
10 min
Print Recipe
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.
Ingredients
- 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 |