Recipes

DEVILLED EGGS FAVOURITES

12 hard-cooked eggs, peeled
1/4 cup (50ml) Real or Light Mayonnaise
2 tsp (10ml) Dijonnaise Creamy Mustard
Pinch of salt and pepper

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, Dijonnaise, salt and pepper. Divide amount in half. To each half, add the ingredients for one of the variations listed below. Refill whites with yolk mixture and garnish as directed. Serve immediately or store, covered, in refrigerator. Use within 3 days (makes 2 dozen appetizers (enough for two variations)

Herbed Eggs - To half of stuffing, add 1 tbsp (15ml) each minced fresh chives and minced fresh parsley, and a pinch each dried tarragon and garlic powder. Garnish with cherry tomato wedges.(makes 1 dozen)

California-Style Eggs - To half of stuffing, add 1 tbsp (15ml) minced sun-dried tomatoes, 2 tsp (10ml) minced fresh basil or 1/4 tsp (1ml) dried basil and a dash of balsamic vinegar. Garnish with sun-dried tomatoes and parsley (makes 1 dozen)

Smoked Salmon Devils - To half of stuffing, add 1/4 cup (50ml) mashed smoked salmon, 2 tsp (10ml) minced capers, minced dill and lemon juice to taste. Garnish with smoked salmon and dill (makes 1 dozen)

Dilled Eggs & Caviar - To half of stuffing, add 2 tsp (10ml) each minced roasted red pepper and minced fresh dill or 1/4 tsp (1ml) dried dill and a few drops lemon juice. Top with black caviar (makes 1 dozen)

Eggs with Shrimp & Olives - To half of stuffing, add 1/4 cup (50ml) mashed cooked shrimp, 1 tbsp (15ml) minced fresh parsley, drained horseradish and lemon juice to taste. Garnish with mayonnaise, small cooked shrimp and sliced black olives.

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