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
Ingredients
Nutrition Facts
- 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
- 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
-
Cut eggs in half lengthwise.
-
Remove yolks and place in medium bowl; set egg whites aside.
-
Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper.
-
Spoon or pipe yolk mixture into egg white halves.
-
Sprinkle paprika over top, if desired.
-
Serve immediately or cover and store in refrigerator. Serve within 2 days.
Notes
- 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.