Bring a large pot of water to a boil. Add 1 tablespoon/15 mL salt. Add eggs gently and cook 12 minutes. Drain. Crack and cool in cold water.

Instructions Bring a large pot of water to a boil. Add 1 tablespoon/15 mL salt. Add eggs gently and cook 12 minutes. Drain. Crack and cool in cold water. Peel. Cut eggs in half crosswise. Remove yolks (some can be added to filling if you want). For the filling, place chickpeas (save 24 whole ones)

Devilled Eggs 4 hard-boiled eggs 1/4 cup grated parmesan cheese 1 teaspoon prepared mustard 1 dash pepper 2 milk dill weed -- or paprika Recipe by: Ontario Egg Producers' Marketing Board Cut the eggs in half lengthwise; remove the yolks and mash. To the yolks, add the cheese, mustard and pepper;

DEVILLED EGGS Yield: 4 Servings 1 Small onion, chopped 1 oz Butter 1 lb Tomatoes, skinned and choppd Or2 x 14oz tined, chopped Juice of 1/2 a lemon 1 tb White wine vinegar 2 tb Tomatoe puree 1 tb Worcestershire sauce 2 ts Brown sugar 1/2 pt Chicken stock 2 tb Chopped parsley Salt and pepper 4 x