Recipe
Classic Devilled Eggs
Creamy, tangy devilled eggs with Dijon, mayonnaise and a paprika finish — a reliable make-ahead appetiser for parties and buffets.
Ingredients
Method
20 mins prep12 mins cook32 mins total
Put the eggs in a saucepan and cover with cold water by about 2.5 cm. Bring to a gentle boil over a medium-high heat.
As soon as the water boils, cover the pan, remove it from the heat and leave the eggs to stand for 10–12 minutes.
Lift the eggs into iced water for 5–10 minutes, then peel carefully.
Halve the eggs lengthways. Scoop the yolks into a bowl and set the whites on a serving plate.
Mash the yolks with the mayonnaise, Dijon mustard, vinegar, salt and black pepper until smooth and creamy. Loosen with a little extra mayonnaise if needed.
Spoon or pipe the filling back into the egg white halves.
Dust lightly with paprika and scatter over the chives, if using.
Chill until ready to serve. For the best texture, serve cold within 24 hours.
Notes
Make the eggs up to 1 day ahead and keep them chilled. Add the paprika and chives just before serving for the neatest finish.
For a hotter version, stir a few drops of hot sauce or a teaspoon of finely chopped pickles into the yolk mixture.
About this recipe
These classic devilled eggs turn hard-boiled eggs into a simple sharing plate with a smooth Dijon and mayonnaise filling. A little vinegar keeps the yolks bright and tangy, while paprika and chives give them a tidy party-ready finish.
