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DEVILISHLY GOOD
from CL - April 2015
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TESTED TILL PERFECT
Garnishing with smoked salmon, salad shrimp or caviar gives an intense hit of flavour.
Crumbled bacon adds nice crunch!
CELEBRATING FORTY YEARS th
ofCANADIAN LIVING Devilishly GOOD
Take eggs from everyday to elegant with this timeless recipe from our 1987 archives. BY THE TEST KITCHEN
DEVILLED EGGS Hands-on time: 15 minutes Total time: 25 minutes Makes: 12 pieces
6 eggs, hard-cooked and peeled ¼ cup mayonnaise ½ tsp dry mustard pinch each salt and pepper 1 tbsp each chopped fresh parsley and fresh chives
Halve eggs lengthwise. Using small spoon, scoop out yolks into bowl. Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper until smooth. Stir in parsley and chives. Using spoon or pastry bag fitted with plain tip, fill hollowed egg whites with egg yolk mixture.
PER PIECE: about 72 cal, 3 g pro, 6 g total fat (1 g sat. fat), trace carb (trace dietary fibre, trace sugar), 109 mg chol, 57 mg sodium, 35 mg potassium. % RDI: 1% calcium, 2% iron, 5% vit A, 2% vit C, 5% folate.
TIP FROM THE TEST KITCHEN To hard-cook eggs, place them in a saucepan and add enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil, then remove from heat, cover and let stand for 10 minutes. Drain and rinse under cold water until cool; drain again.
We rediscovered the recipe in the pages of this classic cookbook. It’s one of our favourites!
The filling for this nostalgic dish is traditionally piped with a star tip. We used a plain tip for a modern look.
