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Devilled Eggs Recipe

Devilled eggs are not just a ‘70s party classic. Oh, no! They’re the perfect dish to serve at get-togethers and holidays or to enjoy as a mid-afternoon snack. Turning the humble hard-boiled egg into an extra special treat for the tastebuds (and eyes), they’re a real crowd-pleaser. And if you’re feeling extra adventurous, you could always add a splash of Tabasco to the recipe below!

  • Preparation time:
    20
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:
    6

What you'll need

  • 2 tbsp mayonnaise
  • Salt and cayenne pepper
  • 1 tsp Dijon mustard
  • Chopped chives, to serve
  • 3 large free-range eggs, room temperature
  • 2 tbsp full-fat Greek yoghurt

How to make

  1. Start by hard boiling the eggs. Bring a large pan of water to the boil. Lower the eggs into the pan in a single layer. Turn down to a simmer and cook for around 10 minutes. Need tips for creating the perfect hard-boiled eggs? Check them out here.
  2. Scoop the eggs out of the water with a slotted spoon and place in an ice-cold bowl of water to make sure they stop cooking.
  3. Once the eggs are cool enough to hold, gently tap against the side of the bowl and carefully peel away the shell.
  4. Slice each egg in half and scoop out the yolks into a small bowl.
  5. Add the yoghurt, mayonnaise, mustard, salt and pepper to the yolks. Mix with a fork until smooth. Spoon the mixture into a piping bag with a round nozzle. Top tip: use a star nozzle if you’re serving these eggs at a party or gathering!
  6. Pipe the mixture into the centre of the egg whites. Sprinkle with the chopped chives and serve.

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