Classic Devilled Eggs
28
- Prep Time20 mins
- Total Time30 mins
- Makes6 servings
(Photo: Angus Fergusson)
Crispy bacon and savoury Dijon, paprika and chives make this one a classic party pleaser.
Ingredients
6 eggs
1/4 cup mayonnaise
1 1/2 tsp Dijon mustard
4 tsp finely chopped chives
1/8 tsp pepper
1/8 tsp smoked sweet paprika
1 stip cooked crisp bacon, chopped
Instructions
PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
SCOOP yolks into a bowl then mash. Stir in mayo, Dijon, chives and pepper. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Sprinkle with paprika and top with bacon.
Nutrition (per serving)
Calories 151, Protein 7g, Carbohydrates 1g, Fat 13g, Sodium 155mg.
Excellent source of vitamin B12.
Preparation tips:
- The fresher the eggs, the more difficult they are to peel, so choose the slightly older eggs in your refrigerator.
- To prevent a dark green ring from forming around the yolks, cool the eggs rapidly in running cold water as soon as they’re finished cooking.
- After draining and cooling eggs, gently crack them all over and keep them soaking in cold water, then start peeling from the large end.
- For smooth, clean edges, use a sharp knife to cut eggs in half. Avoid serrated knives.
- Use a whisk to mash yolks or put them through a sieve to keep them light and velvety. A piping bag fitted with a star tip will give your yolks a swirly, elegant finish.
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