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