Devilled eggs can be whipped up easily for last-minute get-togethers or a quick afternoon snack for the kids.
Use the basic recipe to get you started, then make it personal by adding your fave herbs and spices. Or be even yummier—think outside the egg and mix in a little chicken salad or tuna. Yum!
Ingredients:
12 hard-cooked eggs, peeled 12
1/4 cup mayonnaise 50 mL
2 tsp dijon mustard or to taste 10 mL
Pinch of salt and pepper
Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, dijon mustard salt and pepper. Divide amount in half.
To each half, add the ingredients for one of the variations below. Refill whites with yolk mixture and garnish as directed.
Serve immediately or store, covered, in refrigerator. Use within 3 days.
Makes 24 deviled eggs
Preparation Time: 10 min
Tips:
To take deviled eggs to a picnic, put the cooked egg white halves in a plastic container and the deviled yolk filling in a plastic bag. Place both in the cooler.
When you are ready to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.
For distinctive deviled eggs, mix egg yolks with some chicken salad and stuff this mixture into the egg whites.
Nutrients per serving/per deviled egg
Calories 45
Fat 3 g
Saturated 1 g
+ trans 0 g
Sodium 55 mg
Carbohydrate 1 g
Fibre 0 g
Sugars 0 g
Protein 3 g
Want more egg-cellent egg recipes that can be whipped up quickly? You'll find more here.
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