Devilled eggs with cilantro Recipe

Name: Devilled eggs with cilantro
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 servings
Ingredients: 12 eggs; 125 mL (½ cup) mayonnaise; 10 mL (2 tsp.) Dijon mustard; 5 mL (1 tsp.) minced chives; 5 mL (1 tsp.) finely chopped cilantro; 1 mL (¼ tsp.) paprika; To taste, salt and freshly ground pepper; A few cilantro leaves for garnish

Ingredients

12 eggs
125 mL (½ cup) mayonnaise
10 mL (2 tsp.) Dijon mustard
5 mL (1 tsp.) minced chives
5 mL (1 tsp.) finely chopped cilantro
1 mL (¼ tsp.) paprika
To taste, salt and freshly ground pepper
A few cilantro leaves for garnish

	PREP TIME 25m	COOK TIME 15m	TOTAL TIME 40m
YIELD 24 servings

Instructions

Place eggs in large saucepan and cover with at least 5 cm (2 in.) cold water; bring to a boil over high heat.
Once the water has started boiling, cover saucepan, remove from heat, and let stand for 10 to 12 minutes.
Transfer eggs to cold water to stop the cooking.
When eggs have cooled, remove the shells.
Cut eggs in half lengthwise; remove the yolks while leaving whites intact.
Mash yolks with a fork in a large bowl; add mayonnaise, mustard, chives, cilantro, paprika, salt, and pepper.
Mix well.
Using a spoon or pastry bag with a piping tip, fill egg whites with yolk mixture.
Garnish with cilantro leaves. Serve.