|12||hard-cooked eggs, peeled||12|
|1/3 cup||regular or light mayonnaise or salad dressing||75 mL|
|2 tsp||Dijon mustard, or to taste||10 mL|
|Pinch salt and pepper|
Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside.
Mash yolks with a fork. Add mayonnaise, mustard, salt and pepper.
Refill whites with yolk mixture. Sprinkle with paprika, if desired.
Serve immediately or cover and store in the refrigerator.
Replace mustard with honey mustard or add 2 tablespoons (30 mL) chopped fresh herbs (e.g. parsley, chives, basil) or chili powder, Tex Mex seasoning or hot sauce, to taste.
When transporting devilled eggs to a picnic or a potluck, keep them from sliding on the plate by first lining the plate with paper towel or a paper doily or a bed of lettuce or sprouts.
Alternately, wait until you reach your destination before assembling the devilled eggs. Put the cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in a cooler. Just before serving, cut off one corner of the plastic bag and pipe the filling into the egg white halves.
Source: Egg Farmers of Ontario, www.eggsite.com