Home-Style Devilled Eggs
A retro classic that never goes out of style.
- Prep time: 10 min
- Makes: 24 devilled eggs
Serving Size: Per ½ egg
- Fat.3.0 g
- Saturated Fat.1.0 g
- Trans Fat.0.0 g
- Carbohydrates.1.0 g
- Sugar.0.0 g
- Protein.3.0 g
- Sodium.100 mg
|12||EGGS2go! Omega 3 Hard Boiled Snack Pack|
|1/4 cup / 50 ml||mayonnaise|
|2 tsp / 10 ml||dijonnaise|
|4 tsp / 20 ml||minced fresh basil (or 1/2 tsp (2 ml) dried basil|
|pinch||salt and pepper|
Cut eggs in half lengthwise. Remove yolks.
With fork, mash yolks; add mayonnaise, dijonnaise, basil, balsamic vinegar, salt and pepper.
Refill whites with yolk mixture. Serve immediately or store, covered, in refrigerator.
Use within 3 days.
Use hard cooked eggs that have been in your refrigerator for a few days rather than very fresh eggs, which can be difficult to peel.
For a colourful and healthier twist add ½ an avocado with a squeeze of lemon.
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Tips: Kid-friendly Ideas
A fun, nutritious twist for the young or young at heart. Serve your egg salad in hollowed out cucumber 'boats'. Garnish with bell pepper triangle 'sails' on toothpicks!