Devilled Eggs with Chives

  • Prep Time 10 min
  • Total Time 35 min
  • Serves 4

Ingredients

  • 4 eggs 0
  • 1 tbsp mayonnaise-style dressing 15 mL
  • 3 tbsp finely chopped oil-packed sundried tomatoes 45 mL
  • 3 tbsp finely chopped green olives 45 mL
  • 3 tbsp finely chopped fresh chives, plus more for garnish 45 mL
  • 1/8 tsp cayenne pepper 0.5 mL

Directions

  • Step 1

    Place eggs in a large saucepan. Add enough cold water to cover by 1 in. (2.5 cm). Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 min.

  • Step 2

    Remove eggs to bowl of cold water and let cool, about 15 min. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.

  • Step 3

    Use a fork to mash the yolks with dressing, sundried tomatoes, olives, chives and cayenne. Mound the yolk mixture back into the hollows of the egg whites, spooning about 1 tbsp (15 mL) into each half-egg. Sprinkle with reserved chives and serve.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 110
  • Fat 8 g
  • Saturated Fat 2 g
  • Carbs 3 g
  • Protein 7 g
  • Cholesterol 225 mg
  • Fibre 1 g
  • Sodium 210 mg