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24 servings, 1 devilled egg (35 g) each
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Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Spoon the yolk mixture into a resealable plastic bag. Cut small piece off one bottom corner of bag. Use to pipe filling into egg white halves.
Separate slices and stack on top of each other. Cut into desired size pieces using clean kitchen shears.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.