"Bedeviled" Eggs: Sandi's Recipe of the Week - March 22

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Sandi's "Recipe Of The Week"
March 22 - 28, 2008

""Bedeviled" Eggs"

Recipe Source:
July 2001 Issue
Country Living Magazine

Serving Size: Makes 12 servings (24 halves)

Amount	Ingredient
12	large hard cooked eggs, peeled
1/2 cup + 2tbsp	mayonnaise
1/2 teaspoon	Tabasco sauce
2 tablespoons	finely diced cornichon or dill pickle relish
4 tablespoons	finely diced onion
2 tablespoons	finely chopped fresh parsley
2 teaspoons	ground coriander
1 teaspoon	ground fenugreek
1 teaspoon	salt
1/8 teaspoon	ground red pepper

Preparation Instructions:
1. Make the filling: slice eggs in half lengthwise and remove yolks; set egg whites aside. In a medium bowl, use a fork to mix the yolks, mayonnaise, and tabasco together. Stir in the cornichon, onion, parsley, coriander, fenugreek, salt, and red pepper.
2. Fill the eggs: Fill a large zip top plastic bag with the yolk mixture. Cut one corner of the bag to make a small hole (about 1 inch in diameter). Squeeze about 1 tablespoon of the filling into each egg white half. Cover and chill until ready to serve.
Per serving: 84 calories; 7 g fat; 1.2 g carbohydrates; 0.15 g fibre; 3.3 g protein; 163 mg sodium.

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