Every time is see a plate of Devilled Eggs it takes me back to ‘bring a plate’ parties as a kid. It’s quite a ‘retro’ dish that went out of style for a while, but Devilled Eggs are making a comeback and they make the perfect appetizer for a cocktail party or afternoon tea. Take them to a barbecue or picnic instead of a salad.
Devilled Eggs are a great protein rich light lunch and are so easy to make that you should consider adding them to your snack repertoire.
If you have an adventurous palette and enjoy a little spice, add a few drops of Tabasco or your favourite chilli sauce to the filling mix.
Get the kids involved with the cooking – they will have fun helping peel the eggs and mashing up the filling.
Some tips for making the perfect Devilled Eggs
- Store raw eggs their side for 24 hours before cooking to help to centre the yolks.
- Cooking eggs from cold helps prevent rubbery whites.
- Soft yolks will lead to a lumpy filling. Simmering eggs for 10-12min should produce a crumbly yolk without overcooking the white.
- Older eggs are easier to peel than fresh ones.
- 6 hard boiled eggs
- 3-4 tablespoons of good egg mayonnaise
- 1-2 tablespoons of Dijon mustard
- Tabasco or chilli sauce (optional)
- Paprika (optional)
- salt and pepper to taste.
- Garnish of choice to serve