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DEVILLED EGGS FAVOURITES

Makes 2 dozen appetizers (enough for two variations)
Course Appetizer

Ingredients

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

Instructions

  • 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

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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