No party would be complete without devilled eggs. Garnishing them with fresh chives or parsley gives guests an indication of the seasonings in the filling. To make egg peeling easier, add 1 tsp baking soda to the boiling water.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Method
In saucepan, pour in enough cold water to come at least 1 inch (2.5 cm) above eggs; bring to boil. Remove from heat; cover and let stand for 12 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again.Makeahead: Refrigerate for up to 2 days.
Peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl of food processor. Cover and set egg whites aside on platter.
Add mayonnaise, mustard, lemon juice, pepper, salt and cayenne pepper to egg yolks; purée until smooth. Scrape into bowl; fold in tarragon, all but 2 tsp of the chives, and the parsley.
Using piping bag fitted with 1-inch (2.5 cm) plain tip (or plastic bag with corner snipped off), pipe yolk mixture into hollows of whites.
Garnish with remaining chives.
Nutritional facts per piece: about
- Fibre trace
- Sodium 74 mg
- Sugars trace
- Protein 3 g
- Calories 54.0
- Total fat 4 g
- Potassium 41 mg
- Cholesterol 93 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 2.0
