TESTED TILL PERFECT
DEVILLED EGGS Hands-on time: 15 minutes Total time: 25 minutes Makes: 12 pieces 6 ¼ cup ½ tsp pinch 1 tbsp
Garnishing with smoked salmon, salad shrimp or caviar gives an intense hit of f lavour.
eggs, hard-cooked and peeled mayonnaise dry mustard each salt and pepper 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.
Crumbled bacon adds nice crunch!
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FROM THE TEST KITCHEN
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We rediscovered the recipe in the pages of this classic cookbook. It’s one of our favourites!
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Devilishly GOOD
Take eggs from everyday to elegant with this timeless recipe from our 1987 archives. BY THE TEST KITCHEN 114
The filling for this nostalgic dish is traditionally piped with a star tip. We used a plain tip for a modern look.
CANADIANLIVING.COM | APRIL 2015
PHOTOGRAPHY: FRED BIRD (BELOW RIGHT); JEFF COULSON (LEFT). FOOD STYLING, MELANIE STUPARYK. PROP STYLING, AURELIE BRYCE
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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.
