Classic Devilled Eggs

This devilled eggs recipe mixes cooked yolks with mayonnaise, Dijon mustard and a splash of vinegar, then pipes the creamy filling back into the whites. A dusting of paprika and some chives finish them off.

Twelve eggs make 24 halves, enough for a party platter. They’re cheap, quick and can be prepped a day or two ahead.

The only real trick is timing. Cook the eggs for 10 to 11 minutes and chill them straight away, and you won’t get that grey-green ring around the yolk.

Egg timing guide

In this recipe the eggs come to a gentle boil, then sit off the heat in the hot water with the lid on. Here’s what each time gives you.

The grey ring comes from overcooking. Moving the eggs straight into iced water stops the cooking and makes them easier to peel.

Three tips for smooth filling

1. Sieve the yolks: pushing them through a fine sieve gives a silky filling with no lumps.
2. Add mayo slowly: mix it in a little at a time so the filling stays firm enough to pipe.
3. Taste before filling: adjust the salt, pepper and mustard while it’s still in the bowl.

Devilled eggs get their name from the tangy, slightly spicy seasoning. Dijon gives the classic tang, and yellow mustard works if you want it milder.

Devilled Eggs Recipe

Recipe by Ella McKenzie

0.0 from 0 votes

Course: Party Food, AppetiserCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy, tangy yolks with mayonnaise and Dijon piped back into firm egg whites and dusted with paprika. Easy party food you can prep ahead.

Ingredients

• 12 large eggs

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon white vinegar

• Salt and pepper to taste

• Paprika, for dusting

• Fresh chives, finely chopped, to garnish

Directions

• Place eggs in a single layer in a saucepan, cover with cold water by 2cm, and bring to a gentle boil.
• Remove from heat, cover, and let eggs sit in the hot water for 10 to 11 minutes.
• Drain and transfer immediately to an ice water bath for at least 5 minutes.
• Peel under cool running water, slice in half lengthways, and remove the yolks into a separate bowl.
• Push yolks through a fine sieve or mash well with a fork.
• Mix yolks with mayonnaise, Dijon mustard, vinegar, salt and pepper until smooth.
• Spoon or pipe filling back into egg white halves. Dust with paprika and garnish with chives.

Notes

• Use older eggs: eggs a few days old peel much more easily than very fresh ones.
• Piping tip: a piping bag with a star nozzle gives a neat finish. A zip-lock bag with the corner snipped off works too.
• Make ahead: keep the filling and egg whites separately in the fridge and fill them just before serving.
• A little heat: add a dash of hot sauce to the filling.

Devilled eggs recipe troubleshooting

• Grey ring around the yolk: the eggs were overcooked. Stick to 10 to 11 minutes and chill them in iced water.
• Hard to peel: the eggs were very fresh or weren’t chilled. Use eggs a few days old and peel under cool running water.
• Runny filling: too much mayo went in. Add a little more mashed yolk, or chill the filling for 15 minutes before piping.
• Lumpy filling: push the yolks through a sieve instead of mashing with a fork.
• Eggs rolling on the plate: trim a tiny slice off the rounded underside so each half sits flat.

Flavour swaps

Make ahead and storage

Boil and peel the eggs up to 2 days ahead. Keep the whites and the filling in separate airtight containers in the fridge, then fill them no more than a few hours before serving.

Filled devilled eggs keep in the fridge, tightly covered, for up to 2 days. They look and taste best within the first 24 hours.

Frequently asked questions

This devilled eggs recipe is simple party food done properly. Time the eggs, sieve the yolks and pipe them neatly, and the platter will empty fast.

Cheers,
Ella x