Devilled eggs

By Mary Berg
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  • 6 eggs
  • 2 teaspoons (10 milliliters) white vinegar
  • 1/4 cup (60 grams) mayonnaise
  • 1 teaspoon (5 grams) Dijon mustard
  • 3/4 teaspoon (8 grams) salt
  • Smoked paprika, for garnish
  • Finely chopped chives, for garnish


  1. Place eggs in a single layer in a medium saucepan.
  2. Cover eggs with four centimeters water and add vinegar. Cover with a tight-fitting lid and bring to a boil.
  3. Once boiling, remove from heat and let stand for 13 minutes. Drain water and place eggs in a bowl of ice water for five minutes. Peel and cut eggs in half from top to bottom.
  4. Remove yolks and transfer to a small bowl. Mash yolks with a fork and stir in mayonnaise, Dijon and salt; then mix until smooth. Divide mixture back into the egg whites with either a piping bag fitted with a piping tip or a spoon.
  5. Arrange eggs onto a serving platter and dust with smoked paprika and sprinkle with chives.

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