Devilled Eggs Recipe

Devilled Eggs is a traditional British recipe for a classic starter or snack of boiled eggs that are halved, have their yolks removed and mixed with paprika, mayonnaise, white vinegar and mustard powder before re-filling the hollows in the egg with the mixture and serving on a bed of lettuce. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Eggs.

Go to the printable version of the recipe

Devilled Eggs Recipe

Ingredients:

6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard (Dijon for mild, English for spicy)
salt and freshly-ground black pepper to taste
1 teaspoon paprika
2 lettuce leaves

Method:

Place eggs in a pot of salted water. Bring the water to a boil, and leave the eggs to cook in the boiling water until they are hard boiled (approximately 10 to 15 minutes). Drain the eggs and allow to cool before peeling the shell. Cut the eggs in half lengthways and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in the vinegar, mayonnaise, mustard, salt and pepper. (You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.)

Carefully spoon the egg yolk mixture back into the egg whites, but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Chill before serving.


Printable version of the Recipe

british, easter, eggs, fusion, spices
Starters
Britain
Devilled Eggs https://fabulousfusionfood.blogspot.com/2019/04/devilled-eggs-recipe.html Devilled Eggs. This is a classic British recipe for an Victorian starter of halved hard-boiled eggs where the eggs are removed, mixed with mayonnaise and mustard, stuffed back into the whites and garnished with paprika. These make excellent starters for Easter and New Year meals. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QVpWL4TWsUKyx0-xcmKoB6xSdsfrfJrh5gnH334SLXvf2p06_ICOCb_MFLbPSv0BNghifnOpjiNzHooZ2KlNtLn0HG-BHLBuMR8X4zVe1tHDtoDnhqzif4Syia3bjdudPJ5r6pP-3HQ/s1600/devilled-eggs.png 2019-04-17
Yield: 12

Devilled Eggs

Devilled Eggs. This is a classic British recipe for an Victorian starter of halved hard-boiled eggs where the eggs are removed, mixed with mayonnaise and mustard, stuffed back into the whites and garnished with paprika. These make excellent starters for Easter and New Year meals.
prep time: 10 mins cook time: 15 mins total time: 25 mins

Ingredients:

  • 6 eggs
  • 1 teaspoon white vinegar
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon prepared mustard (Dijon for mild, English for spicy)
  • salt and freshly-ground black pepper to taste
  • 1 teaspoon paprika (smoked is good)
  • 2 lettuce leaves

Method:

  1. Place eggs in a pot of salted water. Bring the water to a boil, and leave the eggs to cook in the boiling water until they are hard boiled (approximately 10 to 15 minutes). Drain the eggs and allow to cool before peeling the shell. Cut the eggs in half lengthways and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in the vinegar, mayonnaise, mustard, salt and pepper. (You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry).
  2. Carefully spoon the egg yolk mixture back into the egg whites, but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Chill before serving.
Devilled Eggs
© Dyfed Lloyd Evans

For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.

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