7 Ways To Make Devilled Eggs

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7 Ways To Make Devilled Eggs - very easy to make, and perfect for parties

It’s been a long time since I’ve thrown a party, but I’m having a little get together this weekend, and thought I’d make devilled eggs as one of the dishes on the buffet table.

Devilled (or Deviled) eggs, are a canapé made with hard boiled eggs. The eggs are cut in half, the yolks scooped out, and mashed with mayonnaise, mustard, and other flavourings, before being placed back into the egg cavity. The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. – Wikipedia

How To Make Devilled Eggs

I have never made devilled eggs before, but it’s one of those party foods that I’ve always wanted to have a go at making. It was surprisingly simple, and actually quite therapeutic to make them, and I know that they will go down really well, if my husband’s reaction to them are anything to go by!

There are lots of different recipes online for making devilled eggs, starting with the basic filling, and then adding all sorts of tasty ingredients and toppings. I wanted to keep things as simple as possible, so my basic filling mix was the yolks, mayonnaise and mustard. Let me show you how I made my devilled eggs, and then 7 ways you can serve them.

Eggs are the main ingredient, so use good quality, British Lion Eggs. I’d read online that laying the eggs on their side for 24 hours, will help to centralise the yolk, so if you have time, do that; I did, and it seemed to help.

Place the eggs into a pan, add cold water to 2cm above the eggs. Bring to a rolling boil, then place the lid on the pan and remove from the heat. Leave the pan to sit for 15 minutes, then run cold water over the eggs until cooled. This will give you perfect hard boiled eggs. It should also prevent the grey ring around the yolks. I don’t think I did the cold water for long enough, as I did still have a tiny bit of grey, which really annoyed me!!

Peel the eggs and cut in half lengthways. Gently pop out the yolks into a bowl, and mash with a fork. Add mayonnaise and stir to bring to the consistency of cupcake frosting/buttercream (that’s the best way I can describe it!) I probably used around 5 or 6 tablespoons for 10 large eggs, but I didn’t actually measure, it’s the sort of thing that’s best done by eye. I then stirred in a teaspoon-ish of Dijon mustard – I did this by taste – you may want more, or less, or not at all. Season with salt and pepper if you wish.

How To Make Devilled Eggs

How To Make Devilled Eggs

Now that the basic mixture is made, use this to fill the egg whites, using a piping bag (or food bag) and a large star nozzle, or if you don’t have those, use a teaspoon. To make the eggs sit flat, you can also cut a tiny piece from the bottom of the egg white. Sprinkle with the filled eggs with paprika, and you’re done! Told you it was simple!

7 Ways To Make Devilled Eggs

How To Make Devilled Eggs
Basic mixture, sprinkled with paprika
How To Make Devilled Eggs
Chopped chives stirred into basic mixture, topped with chives
How To Make Devilled Eggs
Basic mixture, topped with capers
How To Make Devilled Eggs
Basic mixture, sprinkled with paprika, topped with flat leaf parsley
How To Make Devilled Eggs
Chopped crispy bacon, stirred into basic mixture, topped with bacon and flat leaf parlsey
How To Make Devilled Eggs
Basic mixture, topped with sliced red chilli pepper
How To Make Devilled Eggs
Basic mixture, topped with sliced black olives and flat leaf parsley

There are so many different ways you could make devilled eggs, the selection I made was using the things I have in my store cupboard and fridge. Once you get making, they’re actually very quick to make, and the end result for something so simple, is, I think, fabulous!

How To Make Devilled Eggs

How To Make Devilled Eggs

7 Ways To Make Devilled Eggs
 
Ingredients
  • 10 Large British Lion Eggs
  • 6 tbsps Mayonnaise
  • 1 tsps Dijon Mustard
  • Salt and pepper
  • Paprika
  • Optional Fillings & Toppings
  • Fresh chives
  • Fresh flat leaf parsley
  • Black olives, halved
  • Capers
  • Crispy bacon
  • Red Chilli Pepper, sliced
Instructions
  1. Lay the eggs on their side for 24 hours (if possible), to allow the yolk to centralise.
  2. Place in a large pan and cover with cold water to 2cm above the eggs.
  3. Bring to a rolling boil, place a lid on the pan and remove from the heat.
  4. Leave for 15 minutes to cook, then run the pan under cold water to cool the eggs.
  5. Peel and cut the eggs in half length ways.
  6. Gently remove the yolks, and place into a bowl.
  7. Mash with a fork, and add the mayonnaise - you may need more or less, add according to eye. You are looking for the consistency of cupcake frosting/butter cream.
  8. Stir in mustard (again, more or less, to your taste) and season with salt and pepper if desired.
  9. Using a piping bag with large star nozzle, pipe the filling back into the egg cavity. Sprinkle with paprika. To make the egg whites sit flat, you can cut a small piece of egg from the bottom, before filling.
  10. Other ways you can make devilled eggs: Stir chopped chives into the basic mixture, and top with chives | Stir chopped crispy bacon into the basic mixture, and top with crispy bacon pieces and flat leaf parsley | Sprinkle with paprika and top with flat leaf parsley | Top with sliced red chilli pepper | Top with black olive halves and flat leaf parsley | Top with capers

7 Ways To Make Devilled Eggs - very easy to make, and perfect for parties

British Lion Eggs Shortcut Eggsperts

Here are my other British Lion Eggs Recipes that I’ve created in my role as one of the #ShortcutEggsperts. And don’t forget to check out the other egg recipes on the British Lion Eggs website.

Disclosure: Collaborative post in association with British Lion Eggs.

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