What the Devil Eggs

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What the Devil Eggs

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Always the first things to disappear at any gathering, devilled eggs are a retro nibble currently enjoying a renaissance. Use smoked paprika for an upscale twist.

Tags: Easy, 30 mins, Appetizer & Hors d'Oeuvres, Chill, Vegetarian
Serves: 12
Skill level: Easy
Prep time: 10  minutes
Cooking time: 5  minutes
Total: 15 *  minutes

(stand time=15 minutes; chill time 24 hours)

Additional Information

Ingredients

6 eggs
2 tbsp (25 mL) PC Mayonnaise - Made with Whole Eggs
2 tsp (10 mL) PC Barbecue Sauce - Chicken and Rib
1 tsp (5 mL) PC Horseradish Dijon
Pinch paprika
1 tbsp (15 mL) finely chopped chives

Instructions

  1. Place eggs in large saucepan. Add cold water to cover. Bring to a boil. Remove pan from heat, cover and let stand for 15 minutes. Drain. Cool. Chill for 24 hours. 
  2. Gently tap each egg against the counter to break shell. Peel. Rinse peeled eggs with cold water. Pat dry. Slice each egg in half lengthwise. Spoon yolks into small bowl leaving whites intact. 
  3. Using fork, mash yolks. One at a time, add mayonnaise, BBQ sauce and mustard, mashing well after each addition. Transfer mixture to small plastic bag. Snip one corner from bag. Squeeze yolk mixture back into egg whites, mounding slightly. Sprinkle with paprika. Garnish with chopped fresh chives, if desired.

 

Chef's Tips

Instead of chilling the eggs overnight, you can place in bowl of ice water for 1 hour to chill thoroughly.

For a fancier presentation, place yolk mixture in a piping bag fitted with a star tip.

Nutritional Information

Per Serving:
Calories 60 Cal
Fat 4.5 g
Sodium 60 mg
Carbohydrate 1 g
Fibre 0 g
Protein 3 g