Devilled Eggs Devilled Eggs

Food styling by Melanie Stuparyk | Prop styling by Aurelie Bryce Image by: Jeff Coulson

Take eggs from everyday to elegant with this timeless recipe from our 1987 archives.

  • Prep time 15 minutes
  • Total time 25 minutes

Ingredients

  • 6 eggs hard-cooked and peeled
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • pinch each salt and pepper
  • 1 tablespoon each chopped parlsey and fresh chives

Method

Halve eggs lengthwise. Using small spoon, scoop out yolks into bowl. Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper until smooth. Stir in parsley and chives.

Using spoon or pastry bag fitted with plain tip, fill hollowed egg whites with egg yolk mixture.

Tip from the Test Kitchen:
To hard-cook eggs, place them in a saucepan and add enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil, then remove from heat, cover and let stand for 10 minutes. Drain and rinse under cold water until cool; drain again.

Makes 12 pieces.

Nutritional facts PER PIECE: about

  • Sodium 57 mg
  • Protein 3 g
  • Calories 72.0
  • Total fat 6 g
  • Potassium 35 mg
  • Cholesterol 109 mg
  • Saturated fat 1 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Appetizers & Snacks

Devilled Eggs

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