How to make deviled eggs
- Serves: 6
- Prep: 10 mins
- Cook: 7 mins
Deviled eggs are a versatile dish, perfect for any occasion. Whether you're hosting a dinner party or looking for a quick and tasty snack, deviled eggs never disappoint. Their rich, creamy filling, coupled with the soft, firm whites, offers a delightful contrast in textures, making them a favourite. To make deviled eggs, follow our recipe method.
This recipe is brought to you by the BEIS team.
- 12 large British Lion eggs
- 4 tbsp. mayonnaise
- 3 tbsp. snipped fresh chives
- 1 tbsp. Dijon mustard
- A dash of Tabasco
- Salt and freshly ground black pepper
- Watercress leaves to serve
- Place the eggs in a medium pan, cover with cold water. Bring to the boil over a moderate heat, then boil for 7 minutes. Remove the eggs from the heat, drain and rinse in cold water. Tap the shells all over, then peel away and discard. Rinse the eggs then cut each in half lengthways.
- Carefully shake the egg yolks out of the whites into a bowl - reserve the whites. Mash the egg yolks with mayonnaise, chives, mustard and add Tabasco and salt and pepper to taste.
- Heap the egg yolk mix into the egg whites. Take a large plate and arrange the lettuce or watercress over it, nestle the devilled eggs on the bed of watercress and serve. If not serving straight away, loosely cover with clear film and chill until ready to serve.
For an extra smooth and creamy filling, pass the egg yolks through a fine mesh sieve before mixing with the other ingredients. This step ensures a lump-free, velvety texture.
Arranged on a bed of watercress deviled eggs make a great nibble with drinks or a party food.
The term "deviled," in culinary contexts, dates back to the 18th century and was used to describe spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients. Over time, the recipe has evolved, with each culture adding its own twist to this classic dish.
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Deviled eggs pair wonderfully with a crisp, fresh salad, adding a creamy texture to the greens. Light sandwiches or savoury pastries also complement their richness. For a more substantial meal, they can be served alongside grilled meats or roasted vegetables. The key is to balance the flavours and textures for a harmonious meal.
Red devilled egg dip