Devilled Eggs

Once the mainstay of the British buffet table, Devilled Eggs still make an excellent snack or light lunch.

This is the classic 1970s recipe for party eggs. Although we usually call these Devilled Eggs, the original term in the 1700s was Deviled Eggs meaning hot or spicy. Devilled Kidneys were another popular dish at that time – usually for breakfast.

Key ingredients for Devilled Eggs

Eggs

Any size is fine. Older eggs are easier to peel than fresh ones.
If you want the yolks in the centre, lay the eggs on their sides for 24 hours before cooking. (I have never bothered to do this, but I would for a very special event like a wedding.)

Mayonnaise

I am picky about what’s in mayonnaise. So picky that I make my own – eggs, olive oil, vinegar, seasoning. If you want to give it a go, take a look at the Homemade Mayonnaise recipe (it’s easier than you might think!) Otherwise use your favourite.

Hot stuff

• Mustard is essential. Dijon mustard probably isn’t hot enough, so try English mustard
• Tabasco or other hot sauce adds the real heat or devil to eggs
• Smoked paprika. It doesn’t have to be smoked, but since I found it, that’s all I use. I prefer a sweet paprika but you can buy a hot version if you prefer.

How much seasoning?

Eggs can be a bit bland, so do add enough seasoning. If you aren’t sure how hot you want your eggs, start with half quantities and keep tasting. Don’t forget the salt. It enhances the other flavours.

Ring the changes

Omit the spices to make Stuffed Eggs

If you don’t like the hot taste, or you’re feeding children, leave out the heat and just add mayonnaise and a little salt to make filled eggs.

Can’t be bothered to faff with a piping bag?

For a quicker version of these savoury eggs, just mix up the yolks, mayonnaise and seasoning and spoon into the egg-white shells. Especially if it’s for the kids tea, or your own lunch.

Oops! I made too much

If you have leftover eggs, or eggs that break when you boil them, just mash up the whole egg with mayonnaise, with or without the spices, for a sandwich filler. Or you can fill vol-au-vent cases for another savoury egg canape.

How to make Devilled Eggs – Secrets of success

How to hard-boil an egg

1. Carefully put the eggs in a saucepan – straight from the fridge is not a problem with this method
2. Cover with cold water, about 1-2 cm above the level of the eggs
3. Put on the highest heat and bring to a rolling boil

4. Put on the lid, turn off the heat, leave the pan on the hotplate. (If you’re using a hob that doesn’t retain the heat, leave it on it’s lowest setting
5. Leave for 12-15 minutes (depending on the size of the eggs)
6. Immediately spoon the eggs into a sink of cold water and leave for 15 minutes

If you have your own fool-proof method, do use it. The best method is the one that works for you. Note that putting eggs straight from the fridge into boiling water might cause them to crack.

How do you avoid the green ring round egg yolks?

If you cook the eggs for too long, chemicals in the yolk and the white combine to make the green-grey ring where they touch, i.e. round the yolk. To avoid this:

1. Don’t cook the eggs for more than 15 minutes
2. Immediately put the eggs into cold water to stop them continuing to cook

How do you get the shells off without damaging the egg?

There are a few tips to get perfect looking shelled eggs:

1. Cook the eggs for long enough. If you cook the eggs for 8-10 minutes they will be cooked (and perfect if you’re eating them from the shell), but the shells won’t come off easily. 12-15 minutes is ideal
2. Don’t use fresh eggs. This is one recipe where old eggs are best. Use them as near to the use-by date as you can

3. Tap the eggs on the worktop and gently roll them in their shells before you peel them
4. Don’t refrigerate the eggs before you peel them
5. If you’re really having trouble, try peeling the eggs under water.

Make-ahead tips

Devilled Eggs can be made a day ahead and stored in an airtight container in the fridge. Sprinkle with paprika just before serving.

How long will the eggs keep?

Store in an airtight container in the fridge for 1-2 days
Don’t leave at room temperature for more than 2 hours.

What equipment do you need?

• You’ll need a piping bag for the filling. You can make one out of baking parchment if you’re stuck. Or try silicone piping bags, which make the whole process easier and less messy.
• You also need a large star nozzle to pipe the star shape. This is the size you would use for piping biscuits or pastry rather than for icing on cakes.

If you like this…

…Why don’t you try:

Stockists

Lakeland ‘Get a Grip’ icing bag

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Large star nozzle

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