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

Ingredients

Metric

Imperial

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
First published in 2019

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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