Olive Magazine
Devilled Easter eggs

Devilled eggs

Published: March 21, 2016 at 8:44 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 24

Devilled eggs are a retro party nibble that have recently become trendy. The base stays the same, but you can add different toppings depending on what you fancy.

Nutrition:
NutrientUnit
kcal84
fat7.6g
saturates1.1g
carbs0.2g
protein3.7g
salt0.3g
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Make these easy devilled eggs, then also try our devilled coronation eggs. We've also got plenty more ideas for quick and easy party canapés.

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

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.

Watch our 20-second video for the easiest way to stone an avocado...

https://www.youtube.com/watch?v=k8UQn8J12UA

Discover more quick and easy party canapés...

canapes 3
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