PICKLE DEVILLED EGGS

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2021

Ingredients

Method

Cut eggs in half lengthwise. Scoop egg yolks into bowl. Transfer egg whites to serving platter; cover and set aside.

Mix egg yolks with mayonnaise, capers, pickles, shallots and mustard until combined; season with salt and pepper. Spoon filling into egg whites. Garnish with chives. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 day.

 

 

TEST KITCHEN TIP

To hard-cook your eggs, arrange them in saucepan; pour in enough cold water to cover by at least 1 inch. Bring to boil and cook for 10 minutes. Using skimmer, transfer eggs to bowl of ice. Let cool completely.

Nutritional facts PER EGG HALF

  • Iron 0.5 mg
  • Fibre 0 g
  • Sodium 150 mg
  • Sugars 0 g
  • Protein 3 g
  • Calories 70
  • Total fat 6 g
  • Cholesterol 95 mg
  • Saturated fat 1 g
  • Total carbohydrate 0 g
Share X
Appetizers & Snacks

Pickle Devilled Eggs

Login