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We love the retro appeal of devilled eggs, but couldn't resist making a few flavour tweaks.
6 eggs
1/4 cup mayonnaise
pinch of salt and pepper
1 plum tomato
2 tbsp finelt chopped basil
Place eggs in a saucepan. Cover with cold water and set over high heat. When water comes to a boil, remove pan from the heat. Cover and let eggs stand in hot water for 10 min.
Drain eggs and rinse with cold running water to cool completely. Peel off shells. For a new look, instead of cutting eggs lengthwise, slice in half crosswise. So they will sit properly, slice a bit off the ends of eggs and discard. Gently scoop out yolks and place in a bowl. Mash with a fork, then mix in mayonnaise, salt and pepper. Slice tomato in half, then squeeze out seeds and juice and discard. Finely chop tomato and stir into egg mixture with basil. Taste and add more seasonings if needed. Spoon into egg whites and mound on top. Arrange on a plate. If making ahead, loosely cover with plastic wrap and refrigerate up to 2 hours.
Calories 53, Protein 3g, Carbohydrates 1g, Fat 4g.
Skip the tomato and basil. Instead, stir 1 tsp (5 mL) Thai red-curry paste and 2 tbsp (30 mL) finely chopped cilantro into the mayonnaise-yolk mixture.