For our Thai-inspired bites, we added red curry paste to the mix and topped it with peanuts, cilantro and red chilies for a spicy finish.

Thai-Inspired Devilled Eggs

a:1:{i:0;s:615:"1. Place eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise. 
2. Scoop yolks into a bowl then mash. Stir in mayo, Dijon, chives and pepper. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Sprinkle with paprika and top with bacon. 
Per serving 151 calories, 
7 g protein, 1 g carbs, 13 g fat, 155 mg sodium. Excellent source of vitamin B12.
";}

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<p>The Editorial Team of Chatelaine magazine.</p>

Recipes

This version is a flavour powerhouse: we’ve made it with gochujang (fermented Korean red chili paste), kimchi and green onions.

Spicy Kimchi Devilled Eggs

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Who knew sushi and devilled eggs were such a perfect pair? It's a match made in heaven - or heaven in your mouth. Take your pick!

Sushi Devilled Eggs

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Crispy bacon and savoury Dijon, paprika and chives make this one a classic party pleaser. Why not whip up a batch of our classic devilled eggs recipe?

Classic Devilled Eggs Recipe

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Topped with a bit of caviar, these herbed and smoked salmon devilled eggs are an elegant way to treat your guests at your next cocktail party.

Herbed Smoked Salmon Devilled Eggs

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January 2017

Thai Devilled Eggs

Spicy Kimchi Devilled Eggs

Sushi Devilled Eggs

Classic Devilled Eggs

Herbed Smoked Salmon Devilled Eggs