DEVILLED EGGS FAVOURITES
Makes 2 dozen appetizers (enough for two variations)
- 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.
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
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)
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.