Devilled eggs take on a whole new meaning at Halloween. Easy and a classic, you can make these ahead for entertaining.

Devilled eggs

Makes 12 eggs

Ingredients:

• 12 hard-cooked eggs
• 1/4 cup (60 mL) light mayonnaise
• 24 large radishes, rinsed and patted dry, root intact

Method:

Cut cooled hard-cooked eggs in half. Scoop out yolk and place in a small bowl. Mash the yolks with a fork, add mayo, mix well and then spoon back into egg.

To make the devils as seen on Cityline, cut root end off radishes to make the snout. Peel radishes to make horns and eyes. Place on the eggs as in above photo. Store in fridge until serving time.

How to hard cook eggs

From Egg Farmers of Canada

Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.

Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes.

Drain water and immediately run cold water over eggs until cooled.

Tips:

• If cooking more than one egg, they should fit in the saucepan in a single layer.
• Add a few minutes of cooking time for extra-large eggs.
• For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.
• Before cooking, the large end of the eggs can be pricked with a pin or egg piercer to prevent them from cracking, however placing the eggs in cold water to start and not allowing the water to boil and the eggs to bump against each other will prevent cracking.
• Cool eggs quickly once cooked by placing them in cold water. Rapid cooling helps prevent a green ring from forming around the yolks.
• To peel a hard-cooked egg, crack the shell all over by tapping the egg on a hard surface. Then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.

Courtesy Mairlyn Smith
mairlynsmith.com
@mairlynsmith