Classic Devilled Eggs

0 Ratings

Leave a Rating

Your Rating:

Ingredients

Serves

Conversion

Metric

Imperial

See Egg Size Converter

Eggs

6 egg hard-cooked, peeled and halved lengthwise

1/4 cup mayonnaise

1 tsp dry mustard powder

2 tbsp finely chopped chives or green onion

1/8 tsp salt

1/8 tsp pepper

paprika (optional)

Additional Toppers

chopped cooked bacon and chives

smoked salmon and fresh dill

silvered red onions, capers and dill

thing asparagus spears (cooked) with crab or baby shrimp

diced cucumber and tomatoes with chopped parsley

thinly sliced olives and roasted red pepper slice

Amount Per Serving

72 Calories

Protein

3 g

Fat

6 g

Carbohydrates

1 g

Directions

1. Carefully scoop yolks into a bowl. Set whites on a serving plate, cover and set aside.

2. Using a fork mash the yolks. Add mayonnaise and mustard and mash until blended. Stir in chives, salt and pepper. With a small spoon mound yolk mixture into whites. Sprinkle with paprika (if using) or one of the suggested toppers.

3. Variation: To make Wasabi Stuffed Eggs,omit mustard powder, salt and pepper. Add 2 tsp (10mL) wasabi paste or to taste and1-1/2 tsp (7mL) white wine vinegar. Optional garnishes: sliced red onion or chives or chopped avocado with crab.

Tip: Hard cook extra eggs to have on hand for a great portable snack or just in case one does not slice evenly. Refrigerate in a covered container for up to one week.

Tip: Cut a thin slice off the underside of each egg white so that the eggs won’t tip over when filling or serving.

Tip: For the softest texture service devilled eggs immediately or cover and refrigerate for up to 8 hours.

Classic Devilled Eggs

Please rate this

Ingredients

Directions