I don’t know what we would do without eggs in our house. They always save the day, whether scrambled, whipped up into a dinner omelette or just hard-boiled and taken on the road. So when I was thinking of new snack ideas, it occurred to me that maybe old-fashioned devilled eggs might do the trick.

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Recipe: Devilled Eggs
Makes 6 halves

Ingredients
3 eggs
½ teaspoon Dijon mustard
1 tablespoon mayo
¼ teaspoon lemon juice
salt
pepper
½ teaspoon milk

Devilled_Eggs_Hard_Boiled.jpg

To make the perfect hard-boiled egg (no blackish green rim around the yolk), bring a small pot of water to a boil. Meanwhile, drop your eggs into a bowl of warm water to bring them to room temperature. Add the eggs to the boiling water and cook for 12 minutes . Drop eggs in cold water to cool.

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Peel the eggs, slice in half lengthwise and pop out the yolks, putting them into a small bowl.

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For three eggs (6 halves): Mash the yolks with ½ teaspoon Dijon mustard, 1 tablespoon mayo, ¼ teaspoon fresh lemon juice and pinch salt and pepper. Add ½ teaspoon of milk and combine until smooth. Taste and adjust your seasoning. Divide the mixture between your egg whites and voilà! Cover up the eggs and refrigerate them until snack time. Don’t forget, if you ever need a last-minute appetizer, devilled eggs always get snapped up in no time. Garnish with paprika or some thinly sliced green onion. Diced or grated carrots make a fun topping for kids.

Devilled_Eggs_Plated.jpg

Recipe: Devilled Eggs
Makes 6 halves

Ingredients
3 eggs
½ teaspoon Dijon mustard
1 tablespoon mayo
¼ teaspoon lemon juice
salt
pepper
½ teaspoon milk

Instructions

  1. Put room temperature eggs into a small pot of boiling water. Cook for 12 minutes. Remove eggs into a bowl of cold water to cool. Peel.
  2. Slice eggs in half lengthwise and remove the yolks to a small bowl. To the yolks, add mustard, lemon juice, pinch of salt and pepper and ½ teaspoon milk. Mix well with a fork until smooth. Add a bit more milk if mixture is still too thick.
  3. Divide the yolks mixture between the egg white halves and top with grated carrot, paprika or thinly sliced green onion.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

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