Classic Devilled Eggs

classic devilled egg recipe
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.
Classic Devilled Eggs

Classic Devilled Eggs

Yield: 12
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
A classic recipe for devilled eggs. The perfect appetizer for a cocktail party or afternoon tea. They also make an easy light lunch.

Ingredients

  • 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

Instructions

  • Peel and cut eggs in half lengthwise.
  • Scoop out yolk and mash with other ingredients, try 3 tbsp mayo first and add more if the mixture is too thick.
  • Adjust seasoning and a couple of shakes of chilli sauce if you like your eggs spicy.
  • Pipe or spoon into egg white halves.
  • Garnish with paprika or chives if desired
  •  

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.