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16 servings, 1 devilled egg (30 g) each
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Spoon egg yolk mixture into small resealable plastic bag. Cut small corner off one bottom of bag; use to pipe filling into egg white halves.
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water 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.
Garnish with your favourite fresh herb, such as cilantro or parsley, before serving.
* 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.