12 hard-cooked eggs, peeled
1/3 cup (75 mL) light mayonnaise or salad dressing
3 Tbsp (45 mL) chili sauce
1 tsp (5 mL) Dijon-style mustard
1/4 tsp (1 mL) hot pepper sauce
Snipped chives or paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. Mash yolks in a small bowl. Stir in the mayonnaise, chili sauce, mustard and hot pepper sauce. Pipe or stuff egg yolk mixture into egg whites. Sprinkle with chives or paprika. Refrigerate until serving.
Makes 24 servings.
Tips: Place the filling for devilled eggs into a re-sealable plastic bag, then snip off a corner to pipe the filling into the hard-cooked egg whites. If you have to carry the devilled eggs to a party, place one egg in each cup of a muffin pan. At the gathering, you can transfer them to a plate.
Hard-Cooked Eggs: Use eggs that have been in the refrigerator the longest because the fresher the egg, the harder it is to peel. Place cold eggs in a single layer in a saucepan. Cover with lid and turn down heat to simmer; cook for 10 minutes. Immediately drain off hot water and place eggs in an ice bath. Crackle each shell at the large end; return to ice bath. When all eggs are cracked, remove shells. Store in a jar of cold water or closed container for up to one week in the refrigerator.
Protein 3.2 g
Carbohydrate 0.9 g
Fat 3.5 g