Devilled Eggs

Servings : Makes 2 dozen pieces

Devilled eggs are boiled eggs that are peeled and halved, then the yolks are removed and flavoured with a few basic ingredients before being re-filled back into the egg halves. They are perfect as a side dish or snack and work great as finger food for a picnic or party.


  • 12 eggs
  • 1 tsp yellow mustard
  • 4 tbsp mayonnaise
  • 1 tbsp finely minced onion
  • 1 tsp hot sauce or tabasco
  • salt and pepper to taste
  • 1/2 tsp paprika powder
  • fresh herbs for garnishing


Add the eggs into a deep pan and cover them with water. The water should be at least an inch and a half above the eggs. Bring to a rolling boil, then immediately turn the heat off and cover the pan with a tight lid. Let the eggs sit in this water for 12 minutes. Remove the eggs and rinse them under cold water until they are cool enough to peel. This method will give you the best boiled eggs.

Peel and slice each egg in half. Remove the yolks and put them all into a bowl, add the mustard, mayonnaise, minced onion, hot sauce, salt and pepper. Mix well to combine.

Put this mixture into a piping bag or with a tip. Pipe the filling back into the eggs. If you do not have a piping bag, simply use any bag, just snip the corner and squeeze the filling through it.

Sprinkle some paprika powder over the top and garnish with some fresh herbs like coriander or dill. These can be served warm or cold.

Enjoy! 🙂

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