Dill and Caviar Devilled Eggs
This is an elegant, yet simple appetizer for your next gathering. Roasted red pepper, Dijon mustard, dill and a squeeze of lemon give these devilled eggs an irresistible flavour. Top with black caviar for an easy appetizer that’s sure to impress.
- Serves:
- 24
- Prep Time:
- 10 min
Ingredients
- 12 hard boiled eggs, peeled
- ¼ cup ( 60 mL ) light mayonnaise or salad dressing
- 2 tsp ( 10 mL ) Dijon mustard
- 4 tsp ( 20 mL ) finely chopped roasted red pepper
- 4 tsp ( 20 mL ) finely chopped fresh dill (or 1 tsp/5 mL dried dill)
- ½ tsp ( 2.5 mL ) lemon juice
- Pinch salt
- Pinch pepper
- Roasted red pepper strips or black caviar (optional)
Instructions
-
Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
-
Mash yolks with fork; stir in mayonnaise, mustard, red pepper, dill, lemon juice, salt and pepper.
-
Spoon or pipe yolk mixture into white halves. Garnish with red pepper strips or caviar.
-
Serve immediately or cover and store in refrigerator. Use within 2 days.