READY IN
20 mins

+ waiting
Devilled Eggs Recipe

Devilled Eggs

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

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!

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 10 Minutes

Ingredients for Devilled Eggs

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 12 Devilled Eggs:
6
large eggs
4 tablespoons
mayonnaise
1½ tablespoons
mustard
 
salt and pepper
 
paprika

 

How to Cook Devilled Eggs

  1. 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.
  2. 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.
  3. Devilled EggsAdd 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.
  4. 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 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!
 
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Reviews of Devilled Eggs

Rating 4 out of 5 - Many cooks will make this recipe again 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.
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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!
(3 reviews)
 

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