Devilled eggs are a guaranteed crowd-pleaser. Stick with the classic filling or spice things up with our fantastic variation.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2013
MethodArrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and chill under cold water. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside.
Filling: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Spoon into pastry bag fitted with 1-inch (2.5 cm) star tip; pipe into egg whites. (Alternatively, spoon filling into egg whites.)
Garnish: Sprinkle with paprika.
Nutritional facts Per piece: about
- Sodium 68 mg
- Protein 3 g
- Calories 56.0
- Cholesterol 95 mg
- Saturated fat 1 g
- Total carbohydrate trace
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0