Tuscan-style devilled eggs

1

PREP TIME

5 min

Makes

12 halves

* PLUS Cooking time: 3 minutes, Standing Time: 10 minutes
Tuscan-style devilled eggs

Andreas Trauttmansdorff


Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • pinch salt
  • pinch pepper
  • 1 plum tomato , seeded
  • 2 tbsp finely chopped fresh basil

Instructions

  • Place eggs in a saucepan. Cover with water and set over high heat. Bring to a boil, then remove from heat. Cover and let eggs stand in hot water, 10 minutes. Immediately drain and rinse with cold running water to cool eggs completely, then peel. So eggs will sit properly, thinly slice ends from eggs and discard. For a different look, cut eggs in half crosswise instead of lengthwise. Then gently scoop out yolks and place in a bowl.
  • Using a fork, mash yolks, then add mayonnaise, salt and pepper. Finely chop tomato, then stir into egg mixture with basil until evenly mixed. Spoon into hollows of egg whites and mound on top. Arrange devilled eggs on a plate. If making ahead, loosely cover with plastic wrap and refrigerate up to 2 hours before serving.

Nutrition (per serving)

  • Calories
  • 53,
  • Protein
  • 3.2 g,
  • Carbohydrates
  • 0.8 g,
  • Fat
  • 4 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 67 mg.

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.

Eggspertise

* 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.