Not Your Grandma’s Deviled Eggs

Deviled eggs have so much potential beyond the usual mayo and sprinkle of
paprika; try dressing them up with any number of ingredients – or use your imagination.

Ingredients

6 large eggs
1/4 cup (60 ml) mayonnaise
1 tsp (5 ml) grainy mustard
salt and freshly ground black pepper

Optional additions

1/2 tsp (2 ml) curry paste or powder, 1/4 cup (60 ml)
chopped cilantro and a squirt of lime juice
2–3 slices bacon, cooked until crisp and crumbled
1/4 cup (60 ml) chopped smoked or grilled salmon
half a ripe avocado, mashed, with 2 tsp lemon juice
1/4 cup (60 ml) cooked crab or lobster or a small tin of flavoured tuna, and a few finely chopped chives

Directions

Place the eggs in a medium-large saucepan and add enough water to cover the eggs by about an inch. Bring to a boil, then remove from the heat, cover and set aside for 10 minutes. Drain and run under cool water to stop them from cooking. Let cool.

Peel the eggs and cut them in half lengthwise, transferring the yolks to a bowl. Add the mayonnaise, mustard, salt and pepper, and mash until smooth. Add any additions you like and mix until well combined; spoon into the white halves or into a resealable bag, snip off one corner and pipe into the egg whites.

Serves 12.

Per egg half (without any additions):

70 calories, 5.9 g fat, (1.3 g saturated fat, 1.8 g monounsaturated fat, 2.8 g polyunsaturated fat), 93 mg cholesterol, 0.2 g carbohydrates, 3.2 g protein, 0 g fibre.

Originally published in ParentsCanada magazine, April/May 2016.