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Carolynne’s Devilled Eggs

Natasha V

This classic devilled egg recipe comes from Carolynne Griffith, who grew up on a mixed farm and now works in agriculture; having been on the board of the Egg Farmers of Ontario for 16 years and the chair for 10, she knows how to handle an egg.

Servings: 24

Smoky devilled eggs

12 eggs

½ cup mayonnaise

1 teaspoon brown sugar

½ teaspoon dry mustard or 1 teaspoon honey mustard

½ teaspoon celery seed

¼ teaspoon salt or seasoning salt

Pinch pepper

Chopped fresh dill, cilantro or other fresh herbs (optional)

Method

To hard cook the eggs, place them in a saucepan, cover them with water and bring to a boil; remove the pan from the heat and let them sit for 20-30 minutes. Drain and let sit or run under cool water until they’re cool enough to handle, then peel and cut them in half lengthwise.

Transfer the yolks to a medium bowl and mash with a fork. Add mayonnaise until you have a spreadable consistency. Mix in the remaining ingredients, keeping some of the fresh herbs aside to sprinkle on top, and spoon the mixture into the whites. Sprinkle with fresh herbs.

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