Devilled eggs
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Devilled eggs have gained a bit of a bad reputation for being stuck in the '70s, but we think this retro snack is one of the best! Adding 'devilishly' hot mustard to the yolks and flavouring with smoky paprika elevates the humble boiled egg to something very delightful indeed.
For more retro canapé ideas, take a look at our feature.
First published in 2019
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Ingredients
Metric
Imperial
- 5 eggs
- 1/4 tsp English mustard, (or whichever you prefer)
- 2 tbsp of mayonnaise
- 1 pinch of smoked paprika, to taste
- 1 tbsp of chives, finely chopped
- salt
- pepper
SAVE RECIPE
Equipment
- Piping bag with star nozzle
Method
1
Boil the eggs for 10 minutes, then run under cold water to chill
2
Peel and slice the eggs in half
3
Carefully scoop out the yolks and place into a bowl. Mix in the mayonnaise, smoked paprika and mustard. Taste and season with salt and black pepper
4
Place the mixture into a piping bag (with a star nozzle if you have one)
5
Pipe back into the egg whites and decorate with a dusting of smoked paprika and some chopped chives
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