Okay, let’s talk Devilled Eggs. They might sound a little old school (and maybe they are), but I’m here to tell you they’re making a comeback, and for good reason! These bite-sized beauties are creamy, packed with flavour, and ridiculously easy to whip up.
I’ve been making them for years now, and every time I bring them to a gathering, whether it’s Easter lunch, Christmas nibbles, or just a random Sunday BBQ. They’re always the first thing to disappear off the plate. Always!
So if you’re looking for a quick and crowd-pleasing recipe, you’re in the right place. These devilled eggs are the real deal. 🙌🏻
Ingredients
- Eggs
- Mayonnaise
- White vinegar
- Dijon mustard
- Salt and pepper
- Sweet paprika (for garnish)
- Fresh parsley (for garnish)
- Optional: Finely diced pickles (for a little extra zing if you're feeling fancy!)
See the recipe card below for quantities.
Instructions
Step 1
Boil your eggs – Pop the eggs in a saucepan, cover with cold water and bring to the boil. Once they’re bubbling away, set a timer for 10 minutes.
Step 2
Drain and pop the eggs straight into an ice bath (just a bowl of water with ice cubes). This stops them cooking and makes peeling them so much easier. Peel the eggs and slice them in half lengthways. Scoop out the yolks gently. I use a teaspoon and take my time so the whites don’t tear.
Step 3
In a bowl, mash the yolks together with the mayonnaise, Dijon mustard, vinegar, and a good pinch of salt and pepper. Mash it until it’s smooth and creamy. Taste and tweak if needed!
Step 4
Spoon or pipe the mixture back into the egg whites. If you’re feeling fancy, use a piping bag (or a ziplock bag with the corner snipped off). If not, a spoon works perfectly fine! Sprinkle with paprika and chopped parsley. Serve!
Why You’ll Love These:
✔️ You only need a handful of ingredients
✔️ They’re budget-friendly (eggs = cheap and cheerful!)
✔️ You can make them ahead of time
✔️ They’re fancy-ish but not too fancy
✔️ Kids love them, grown-ups love them – they’re a win for everyone
Top Tips
💡 Make Ahead: You can prep the eggs a few hours ahead of time and keep them in the fridge until you’re ready to serve. I just cover them loosely with cling wrap or pop them in an airtight container.
💡 Add Some Crunch: Want a little zing? Try adding a teaspoon of finely chopped pickles or relish to the filling. I’ve heard it’s a total flavour upgrade, so I’ll be trying it next time for sure!
💡 Piping Hack: Don’t have a piping bag? Grab a sandwich bag, spoon the mix in, snip the corner and ta-da – makeshift piping bag ready to go!
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My Go-To Devilled Eggs Recipe
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Ingredients
- 6 eggs
- ¼ cup mayonnaise use a good one – it makes a difference!
- ½ teaspoon white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt and a crack of black pepper
- Sweet paprika for that little sprinkle on top
- Chopped parsley to garnish makes them look a bit bougie, in the best way
- Optional bonus twist: A spoonful of finely diced pickles I haven’t tried it yet, but it’s a game changer
Instructions
- Boil your eggs – Pop the eggs in a saucepan, cover with cold water and bring to the boil. Once they’re bubbling away, set a timer for 10 minutes.
- When the time’s up, carefully drain and pop the eggs straight into an ice bath (just a bowl of water with ice cubes). This stops them from cooking and makes peeling them so much easier.
- Peel the eggs and slice them in half lengthways. Scoop out the yolks gently. I use a teaspoon and take my time so the whites don’t tear.
- In a bowl, mash the yolks together with the mayonnaise, Dijon mustard, vinegar, and a good pinch of salt and pepper. Mash it until it’s smooth and creamy. Taste and tweak if needed!
- Now, spoon or pipe the mixture back into the egg whites. If you’re feeling fancy, use a piping bag (or a ziplock bag with the corner snipped off). If not, a spoon works perfectly fine!
- Sprinkle with paprika and chopped parsley. Serve them up and watch them disappear!
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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