Amazing appetizer: homemade devilled eggs

Contrary to popular terminology, you shouldn't boil eggs; you should "hard cook" them as in the devilled egg recipe below. Although you can cook the eggs up to one day ahead, to avoid contamination don't stuff until shortly before serving.

Makes 12 servings

• 12 eggs
• 125 ml (1/2 c) regular or reduced-fat mayonnaise
• 20 ml (4 tsp) yellow mustard
• 20 ml (4 tsp) white wine vinegar
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) sugar
• 5 ml (1 tsp) ground white pepper
• 125 g (1/2 c) finely chopped celery
• Paprika (optional)1. In a large pot, place the eggs in a single layer. Add enough cold water to cover the eggs by 2.5 centimetres (one inch). Set the pot over high heat and bring to a full boil; immediately remove the pot from the heat, cover and let stand for 15 minutes.2. Drain the eggs and crack the wide end of each, then plunge into a large bowl of ice water. To peel, crack each shell all over by tapping it on a countertop. Hold each egg under cold running water while removing the shell. Set each shelled egg on a paper towel to drain as you peel them.

  3. Using a small, sharp knife, cut each egg in half lengthwise. Using a small spoon, scoop out the yolks and put them in a sieve set over a medium bowl. Arrange the egg-white halves on a plate and refrigerate. Using the back of a spoon, press the egg yolks through the sieve into the bowl.

  4. Add the mayonnaise, mustard, vinegar, salt, sugar, pepper and celery to the sieved yolks. Using a fork, stir gently to combine all the ingredients well.

  5. Using a small spoon or a pastry bag fitted with a number 6 star tip, fill each egg-white half with about 15 millilitres (one tablespoon) of the egg-yolk mixture. If desired, sprinkle the eggs with a little paprika before serving.

  Caper-dill eggs: To the 125 millilitres (1/2 cup) mayonnaise, add 45 millilitres (three tablespoons) drained and chopped capers, 45 millilitres (three tablespoons) minced fresh dill and two millilitres (1/2 teaspoon) ground white pepper.

  Chili eggs: To the 125 millilitres (1/2 cup) mayonnaise, add 20 millilitres (four teaspoons) chili powder and five millilitres (one teaspoon) ground cumin.

  Curried eggs: To the 125 millilitres (1/2 cup) mayonnaise, add 20 millilitres (four teaspoons) curry powder and 45 millilitres (three tablespoons) chopped chutney.

  Spicy eggs: To the 125 millilitres (1/2 cup) mayonnaise, add 50 millilitres (1/4 cup) prepared horseradish and 30 millilitres (two tablespoons) minced fresh parsley.

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!