Basic Devilled Eggs

Photo by Catherine E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    hard-cooked eggs, peeled and halved lengthwise

  • 3

    tbsp (40 mL) cream cheese, softened

  • 3

    tbsp (40 mL) mayonnaise

  • 1

    tsp (5 mL) Dijon mustard

  • 1

    tsp (5 mL) white wine vinegar or apple cider vinegar

  • 1/2

    tsp (2 mL) hot pepper sauce

  • 1/2

    tsp (2 mL) Worcestershire sauce

  • Salt

  • Chopped fresh parsley, optional

  • Paprika, optional

Directions

Remove yolks from eggs and transfer to a bowl; set whites aside. Add next 6 ingredients (cream cheese through Worcestershire sauce) to yolks. Using medium speed of an electric mixer, beat until smooth. Season to taste with salt. Pipe or spoon egg yolk mixture into whites. Sprinkle with parsley and paprika. Serve immediately or refrigerate for up to 8 hours. Makes 12.

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