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Devilled Eggs

Ready in 20 mins + waiting

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!

Preparation Time

10 Minutes + waiting

Cooking Time

10 Minutes

Ingredients for Devilled Eggs

If you are not familiar with any ingredients, please check our International Cooking Terms page.

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. 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.
  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'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!