Devilled eggs are so stylishly retro. Update the look with a different cut (crosswise, not lengthwise) and try some new flavour additions. Garden-fresh basil and tomato make them summery, while the Hot Thai red curry (see Variations, below) really lives up to the name devilled.
* At Chatelaine, we use large eggs in all our recipes. As a general rule for baking, do not substitute other egg sizes, as this can affect the outcome of the recipes. It’s not as critical with our devilled egg recipe.
* The colour of an egg’s shell depends upon the breed of the hen. The colour of the yolk is determined by the hen’s diet. However, neither of these factors influences the nutritional value or quality of the egg.
* For optimum freshness, store eggs in their own carton, not in the egg holders in the refrigerator door, up to 3 weeks.
Skip the tomato and basil and try these new flavours instead.
Devilled Eggs Olé! Add mayonnaise, then stir in a rounded tbsp (22 mL) salsa and 2 tsp (10 mL) finely chopped pickled jalapeño.
Hot Thai Curried Eggs Add mayonnaise, then stir in 1 tsp (5 mL) Thai red curry paste and 2 tbsp (30 mL) finely chopped fresh coriander.
Smoky Salmon Devil Mash yolks and stir in 2 tbsp (30 mL) chopped smoked salmon, 1/4 cup (50 mL) sour cream and 1 tbsp (15 mL) chopped drained capers. Don’t add mayo.