Devilled Eggs

Herbed Devilled Eggs

12 hard-boiled eggs, peeled
¼ cup (60 mL) light mayonnaise
2 tsp (10 mL) Dijon mustard
2 Tbsp (30 mL) chopped chives
2 Tbsp (30 mL)    chopped fresh parsley
1/8 tsp (0.5 mL) dried tarragon
1/8 tsp (0.5 mL) garlic powder
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) pepper
Fresh parsley sprigs, for garnish


Cut eggs in half lengthwise.

Remove yolks. Mash yolks with fork; add mayonnaise, Dijon mustard, chives, parsley, tarragon, garlic powder, salt and pepper.

Refill whites with yolk mixture. Garnish with parsley sprigs.

Serve immediately or store, covered, in refrigerator for up to two days.

Makes 24 devilled eggs

Prep time: 20 min

Nutrients per devilled egg serving:
Calories: 46
Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sodium: 73 mg
Sugars: 0 g
Protein: 3 g
Fibre: 0 g
Carbohydrate: 1 g