Devilled eggs
- Preparation and cooking time
- Total time
- Easy
- Makes 24
Skip to ingredients
- 12 eggs
- 5 tbsp mayonnaise
- 1 tsp white wine vinegar
- ½ tsp celery salt
- 2 tsp Dijon mustard
- Tabasco sauce
- parma ham or black olives
- chorizo or avocado or hot-smoked paprika
- crayfish tails or spring onion or sriracha
- slow-roast tomatoes or chives
Nutrition: per serving
- kcal84
- fat7.6g
- saturates1.1g
- carbs0.2g
- protein3.7g
- salt0.3g
Method
step 1
Put the eggs into cold water, bring up to a gentle simmer, then cook for 10 minutes. Drain and leave under cold running water until completely cooled.
step 2
Shell and halve the eggs and pop the yolks out into a bowl. Mash with a fork, then beat in the mayo, vinegar, celery salt, mustard and a dash of Tabasco. Taste and season if needed. Spoon into a piping bag with a large star nozzle then pipe into the egg boats. Add your choice of toppings and serve.
