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    Devilled eggs

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    Devilled eggs

    This really is the quintessential cocktail-party canapé. ‘Devilled’ refers to the heat lent to the egg yolks by the mustard they’re blended with before being piped back into the whites with a fancy nozzle. According to the Oxford English Dictionary, the word was first used in this way in 1786 to describe a spicy dish. For perfect rosettes, mix your filling to the consistency of thick custard.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes

    Serves: 8 as an hors d'oeuvre


    8 large eggs
    4 tbsp mayonnaise
    1-1½ tsp English mustard
    few drops Tabasco
    pinch mild curry powder, plus extra to serve
    ½ tsp sea salt flakes
    6 chives, chopped 


    1. Put the eggs into a pan of cold water, cover and put over a high heat to bring to the boil, then turn the heat down to very low and cook for 13 minutes. Immediately plunge the eggs into a bowl of cold water to stop them cooking further.

    2. Once the eggs are cool enough to handle (after about 2 minutes), peel then cut each in half; scoop out the yolks into a bowl. Mix the mayonnaise, mustard, Tabasco, curry powder and salt into the egg yolks. Blend with a stick blender (or in a blender) until smooth. Check the seasoning, adjusting the mustard or Tabasco if liked. Beat in enough water to make a pipeable consistency (about 2-3 tbsp). Stir in most of the chives.

    3. Put the halved eggs onto a serving platter and pipe the egg yolk mixture into each (or spoon ½ tbsp of the mixture into each). Sprinkle with a little extra curry powder and the reserved chives before serving. 

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue


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