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Devilled Eggs

  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 24 1x


A real all time favourite! Great for picnics, barbecues and afternoon teas…



  • 12 hard boiled eggs, peeled
  • 1/4 cup light mayonnaise
  • 2 tsp Dijon mustard
  • 4 tsp finely chopped roasted red pepper
  • 4 tsp finely chopped fresh dill (or 1 tsp dried dill)
  • 1/2 tsp lemon juice
  • Pinch salt
  • Pinch pepper
  • Roasted or raw red pepper strips
  • Caviar (optional)


  1. Cut cooked and peeled eggs in half – lengthwise. Remove yolks and place in medium bowl; set the egg whites aside.
  2. Mash yolks with fork; stir in mayonnaise, mustard, red pepper, dill, lemon juice, salt and pepper.
  3. Spoon or pipe yolk mixture into the egg white halves.
  4. Garnish with red pepper strips (or caviar).
  5. Serve immediately, or cover and store in refrigerator. Use within 1-2 days.


  • Credit: Canadian Egg Farmers


  • Serving Size: 12

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Posted on

September 6, 2016