Feeling Devilish?

Love deviled eggs? This recipe reminds me of my grandmother’s kitchen – she always served deviled eggs as an appetizer!

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise (I substitute half with low-fat yoghurt)
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper


Hard boil the eggs by cooking in boiling water for about 12-15 minutes. Tip: Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).


Drain hot water from pan and run cold water over the eggs. Let eggs sit in the cold water a few minutes to cool them off.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks and add mustard, mayonnaise (or yoghurt), onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika – or cayenne pepper if you like it spicy. I also like to serve with slices of pickle!

Text: Lydia Parafianowicz

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