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Danone Danacol Appetizer Devilled Eggs

Recipe for the Hearth: Devilled Eggs-Appetizer

Sue Riedl

Sue Riedl

Healthy eating:

Trained chef and food journalist

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It used to be that the words “egg” and “blood cholesterol” was a bad combination. Many new studies show that eggs are actually a nutritious part of a heart-healthy diet and that a consumption of up to an egg-a-day does not increase risk of heart disease for most people. Dense in nutrients like protein and vitamin B12, eggs are also low in calories (70 each) and contain no trans fat so they make a great snack any time of the day.

Makes 12 appetizers

Prep: 15 minutes Cook Time: 10 minutes


  • 6 large eggs
  • 1 tbsp (15 ml) low-fat mayonnaise
  • 1 tsp (5 ml) Dijon mustard
  • ¼ tsp (1 ml) salt
  • fresh pepper
  • zest of 1 small lemon
  • 2 tbsp (30 ml) fresh chopped basil
  • 3 tbsp (45 ml) milk


  1. Put a medium pot of water to boil on the stove.
  2.  Meanwhile bring the eggs to room temperature by putting them in a bowl of hot water. Remove from the bowl when the water is boiling on the stove.
  3. With a pin, make a small hole in the bottom of each egg.
  4. Once water is boiling gently put all the eggs into the pot and keep at a simmer.
  5. Set a time for 10 minutes. Remove the eggs at 10 minutes and cool in a bowl of cold water.
  6. Peel the eggs and slice in half. Remove the yolks into a small bowl. Set aside the white halves.
  7. Into the bowl with the yolks add the mayo, mustard, salt, some fresh pepper, lemon zest, basil and the milk. Mix with a fork until smooth and creamy.
  8. You can fill the egg halves with this mixture using a spoon or make them a little more elegant by putting the yolk mixture into a small plastic sandwich bag and snipping off a corner to turn it into a piping bag.
  9. Cover and refrigerate until serving.

For more ways to enjoy eggs:

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