How to make Devilled Eggs, Devilled Eggs Recipe

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Devilled Eggs

Helpful Tips * When transporting devilled eggs to a picnic or a potluck, keep them from sliding on the plate by first lining the plate with paper towel or a paper doily or a bed of lettuce or sprouts. Alternately, wait until you reach your destination before assembling the devilled eggs. Put the cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in a cooler. Just before serving, cut off one corner of the plastic bag and pipe the filling into the egg white halves. Devilled Eggs (Makes 2 dozen)

	12 hard-cooked eggs, peeled 1/3 cup (75 mL) regular or light mayonnaise or salad dressing 2 teaspoons (10 mL) Dijon mustard, or to taste Pinch salt and pepper Paprika (optional)

Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside. Mash yolks with a fork. Add mayonnaise, mustard, salt and pepper. Refill whites with yolk mixture. Sprinkle with paprika, if desired. Serve immediately or cover and store in the refrigerator. Variations: * Replace mustard with honey mustard or add 2 tablespoons (30 mL) chopped fresh herbs (e.g. parsley, chives, basil) or chili powder, Tex Mex seasoning or hot sauce, to taste. Return to top