Canadian Deviled Eggs

Deviled eggs are one of those nostalgic starters that always bring people together. In Canada, they’ve graced potluck tables, holiday buffets, and backyard barbecues for generations. Simple, creamy, and endlessly adaptable, they reflect the thrift and comfort at the heart of Canadian cooking. Whether dusted with paprika or given a playful twist, they remain the appetizer everyone reaches for first.

Prep Time: 10 minutes

Total Time: 25 minutes

Makes: 12 halves

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp white vinegar or lemon juice

• Salt & freshly ground black pepper, to taste

• Paprika or chopped chives, for garnish

Method

• Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes.

• Cool & peel: Drain and cool under cold running water. Peel and slice in half lengthwise.

• Make filling: Scoop yolks into a bowl and mash with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth.

• Assemble: Spoon or pipe filling back into egg whites.

• Finish: Garnish with paprika or chives. Serve chilled.

Variations

• Maple Bacon Twist – Fold in finely crumbled crispy bacon and a touch of maple syrup.

• Smoked Salmon Style – Add a little chopped smoked salmon and dill to the yolk mixture.

• Spicy Prairie Version – Stir in a dash of hot sauce or finely diced pickled jalapeños.