Devilled Eggs

These devilled eggs are a classic appetiser, perfect for parties, holiday gatherings, or any time you need to bring a plate. They’re simple to make with just a few everyday ingredients and are always a crowd pleaser.

Course Appetizer

Cuisine Australian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings (2 halves per serve)

Calories 112kcal

Author Sally

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon hot sauce optional
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
Chopped chives for garnish

Instructions

Bring a large saucepan of water to a gentle boil over medium heat. Once boiling, carefully lower in the eggs and boil for 14 minutes.
Transfer the eggs immediately to a bowl filled with ice water and let them sit for 10-15 minutes. Peel the eggs while submerged in the water to make it easier.
Slice the eggs in half lengthways. Scoop out the yolks into a small bowl and place the egg white halves on a serving plate.
Add the mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, pepper, and hot sauce (if using) to the bowl with the yolks. Mix with a fork until smooth, or use electric beaters for an extra creamy result. Taste and adjust seasoning as needed.
Transfer the yolk mixture to a piping bag fitted with an open star tip, or simply use a spoon to fill each egg white half.
Sprinkle with a little extra smoked paprika and top with chopped chives. Serve immediately, or refrigerate for up to 1 day.

Video

Notes

Centre the yolks: Gently stir the eggs a few times while boiling to help keep the yolks centred.

Make ahead: Eggs can be boiled up to 2 days before making the filling. Store them unpeeled in the fridge. You can also fully assemble devilled eggs up to 24 hours in advance. Keep them covered in the fridge until serving.

Storage: Store leftovers in the fridge for up to 2 days.

Nutrition