Classic Stuffed Eggs Classic Stuffed Eggs

Classic Stuffed Eggs Image by: Classic Stuffed Eggs Author: Canadian Living

Stuffed eggs are always welcome at a party. Stick with the classic (also known as deviled) or spice things up with one of the fantastic variations found below.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2009


Classic Stuffing:


Arrange 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 run cold water over eggs until cooled. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Gently tap eggs on counter to crack shells all over; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside.

Classic Stuffing: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Using pastry bag fitted with 1-inch (2.5 cm) star tip or using spoon, squeeze egg mixture into whites.

Garnish: Sprinkle with paprika.

Nutritional facts Per piece: about

  • Sodium 68 mg
  • Protein 3 g
  • Calories 56.0
  • Total fat 5 g
  • Cholesterol 95 mg
  • Saturated fat 1 g
  • Total carbohydrate trace


  • Iron 2.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 4.0
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Classic Stuffed Eggs