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) |
What To Eat Tonight
Just the two of you for dinner? We have lots of great recipes that are ideally suited so you can create something special for the two of you
Jam, jelly, pickle, chutney, dips, sweet and savory preserves, we have them all so that you can easily find exactly what you want.
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
Other Egg Recipes
Piperade (pronounced "pip-eh-rad") is a typical Basque dish from the south west of France, prepared with onion, green peppers, and tomatoes.
In this recipe for Eggs in Tarragon Jelly, the tarragon imparts a mild but distinctive flavour to the consommé.
Farmer's Breakfast Casserole is an easy, crowd-pleaser of a breakfast (or brunch). It's versatile enough that you can play around with the quantities.
