Preparation Time: 15
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!
12 hard-cooked eggs, peeled
1/4 cup (60 mL) light mayonnaise or salad dressing
2 tsp (10 mL) Dijon mustard
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
Pinch paprika (optional)
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.
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.