20 mins
+ waiting
Devilled Eggs
Recipe by Graham
Devilled Eggs (or Deviled Eggs if you live in The States) make a great appetizer and a perfect party dish. So quick and simple to make, and loved by young and old alike. Be careful - if carrying over carpet and you drop them, they will always land yolk-side down!
Daube Provençale 
Devilled Kidneys Ingredients for Devilled Eggs
Currently displaying quantities in US Imperial Measurements
How to Cook Devilled Eggs
- Put about 2" - 3" (5cm - 7½cm) of water in a pan. Bring the water towards the boil. Once the water just begins to bubble, gently lower your egg(s) into the water on a spoon. Bring the water up to boiling point and continue to boil, cooking for ten minutes from the moment you placed your eggs in the water.
- Remove the eggs from the pan and allow to cool (quickest done by placing them in cold water). Remove the shells. Cut the cooled eggs in half lengthwise and, using a spoon or a fork, gently separate the yolks from the whites and place the yolks in a bowl. Set the whites on your serving dish.
Add the mayonnaise, mustard, and a sprinkle of salt and freshly-ground pepper to the egg yolks. Mix well with a fork until it's smooth and creamy. Using two small spoons, fill the egg white shells with the yolk mixture and add just a very small sprinkle of paprika to each egg.- Your devilled eggs can now be garnished with anything that takes your fancy. Sliced olives with red pimentos are a traditional garnish, but you can use, prawns, crab meat, even caviar!
GRAHAM'S HOT TIP:
If you want to be a real smart chef - instead of spooning the egg yolks back into the whites, use a piping tool and pipe it in - looks great!
Reviews of Devilled Eggs
| December 31 2014 I've made these a number of times and they are always a hit. In fact, my friends now ask me to bring these to their parties (like the one I'm going to tonight)! The key trick that I do is to add a tablespoon of Apple Cider Vinegar and a teaspoon of Horse Radish Sauce (reducing the mayo slightly to compensate). Very good basic recipe. marc (4 reviews) |
April 10 2013 I love deviled eggs and this is a good basic recipe. I added more mayo, as I like the consistancy creamier. I also seasoned with a little garlic and onion powder and a bit of cayenne for an added kick. Because I was taking this to a dinner party I put the mixture into a pastry bag and piped with a star tip. I served the eggs on a bed of baby spinach leaves. Thanks for a great recipe! marsha (3 reviews) |
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