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Plate of devilled egg halves
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Devilled Eggs

Devilled Eggs are stuffed eggs with a hint of heat for a classic buffet dish or a light lunch.
Prep Time15 mins
Cook Time12 mins
Cooling Time15 mins
Total Time42 mins
Course: Lunch
Cuisine: British
Keyword: buffet lunch
Servings: 4 people
Author: [email protected] Cooks


  • 4 large eggs, not too fresh
  • 3 tablespoons mayonnaise, level tablespoon (45ml)
  • 1 teaspoon English mustard, or more to taste
  • ¼ teaspoon salt, or more to taste
  • A few drops Tabasco, or other hot sauce
  • ¼ teaspoon smoked paprika, plus extra to sprinkle


Boil the eggs

  • Put the eggs in a saucepan (don't crowd them) and cover with cold water - about 1-2 cm over. Bring to a rolling boil, then cover and turn off the heat. Leave for 12-15 minutes (depending on the size of the eggs)
  • Immediately spoon the eggs into a sink of cold water and leave for 15 minutes

Prepare the devilled stuffing

  • Peel the eggs. See post for tips
  • Cut the eggs in half lengthwise and carefully remove the yolks into a bowl and mash with a fork. Arrange the whites on a serving plate
  • Add the remaining ingredients to the yolks and mix in well
    (Mayonnaise, mustard, salt, Tabasco, paprika)
  • Put the nozzle in the piping bag and spoon the egg yolk mixture in. Pipe the mixture back into the egg white shells
  • Garnish with a little smoked paprika


Everyday Cooks Tips:

Storage - Store in an airtight box in the fridge for up to 24 hours