Devilled Eggs

Number of servings : Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches

Special diet :

Ingredients

16 hard-cooked eggs, peeled and halved lengthwise
2 tbsp (30 mL) mayonnaise, plain yogurt or sour cream
2 tsp (10 mL) Dijon mustard
Pinch salt and pepper
Paprika for garnish

Directions

Cut eggs in half lengthwise. Remove yolk and set whites aside. With fork, mash yolks and mix in remaining ingredients, except paprika. Refill whites with yolk mixture and sprinkle with paprika. Serve immediately or store, covered, in refrigerator. Use within 3 days.

Variation
Add 1 to 3 tbsp (15 mL to 45 mL) of any of the following ingredients: chopped green onions, chives, celery, red pepper, sweet pickle relish, parsley, carrot, apple or seafood. For extra seasoning, add 1/4 tsp (1 mL) of either juice, Worcestershire sauce, Tabasco sauce, or curry powder.

Makes 1 dozen.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:601

Devilled Eggs
Devilled Eggs