Devilled Eggs

Devilled Eggs Author: Canadian Living Credits: Devilled Eggs

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2014

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.

Nutritional facts PER PIECE: about

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

%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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Devilled Eggs

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