Wednesday, 13 July 2011

Deviled Eggs

Devilled eggs are a food which I associate with the 70s for some reason, even though I wasn't even alive in the 70s. They're great party snacks though and turned out to be a hidden favourite of several of my friends.


  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 tsp mustard powder
  • 1 tsp white wine vinegar
  • salt and pepper to taste
  • paprika to garnish


  1. Boil the eggs in water for 10 minutes.
  2. Once the 10 minutes are up drain the pan and cover the eggs in cold water to cool them.
  3. While the eggs cool, mix the mayonnaise, mustard, vingear and salt/pepper in a bowl.
  4. Carefully peel all the eggs and discard the shells.
  5. Cut each egg in half and remove the yolk, adding the yolk to the mustard mixture.
  6. Place the empty white halves of the egg onto a big dish.
  7. Mash and mix the yolks into the mayonnaise mixture until it's an even texture.
  8. Fill the egg whites with the egg yolk mixture where the yolk used to be.
  9. Carefully sprinkle paprika over the eggs to garnish just before serving.
Makes 12 deviled eggs.

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