How to make devilled eggs

If you’re looking for ways to spice up boring boiled eggs, look no further. Devilled eggs are incredibly simple to make, and take less than an hour to prepare. They also look much more complicated to make than they actually are, and will definitely impress friends and family who come to visit.

How to make devilled eggs (serves 24):


  • 12 large eggs (preferably free-range and organic), at room temperature
  • Mayonnaise, 115g
  • 1-2tsp of English mustard
  • Paprika
  • Freshly ground black pepper
  • Sea salt


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Optional extras:

If you fancy a spicier devilled egg, stir a couple of drops of Tabasco into the mixture.

You can also add a tablespoon of relish, or a teaspoon of white vinegar to add a tangy flavour.

For a savoury spin, you can also sprinkle small pieces of bacon or chopped chives over the eggs when finished.


Bring a large saucepan of water to the boil, enough to cover the eggs, along with a pinch of salt.

Add the eggs to the pan and allow to boil for one minute, before covering with a lid.

Turn the heat down low and allow the eggs to sit in the water for 12-14 minutes.


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When the time is up, run the eggs under cold water in a colander and allow them to cool before peeling.

Once your eggs are peeled, cut each one in half neatly.

Remove the yolks into one bowl, and place the cooked egg whites onto a platter.

Mash the yolks with a fork, and add the other ingredients.

Once the filling is well-combined, taste for seasoning.

You can then use a teaspoon, or a piping bag, to arrange the yolk mixture into the egg whites.

Sprinkle with paprika and any chosen topping, and your devilled eggs are ready to serve!

Keep your eggs in the fridge until serving.

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