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Red Lentil Devilled Eggs


  • Two dozen medium eggs
  • 1 brick light cream cheese
  • 1/4 cup Gravelbourg Garlic Mustard
  • 1 cup cooked split Daybreak Mill red lentils
  • Salt and pepper to taste
  • BBQ flavor roasted lentils Enerbits (optional)


Place eggs in a large pot and cover with water. Bring to a rolling boil then turn off heat and let stand, covered, for 10 minutes. Drain and re-fill pot with cold water.

When eggs are cool, peel and half, scooping out yolks, mix yolks with the rest of the ingredients and spoon back into egg whites. Top with Enerbits for a bit of crunch if desired.

Recipe provided by: Chef Jenni

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