Uploaded February 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/devilled-eggs
Pretty classic. Except - butter instead of oil (thanks Julia Child!). Don't overcook the yolks. And don't use too much mayo! - N x ❤️
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DEVILLED EGGS
12 large eggs (50-55g / 2 oz each in shell, fridge cold)
FILLING:
2 tsp Dijon mustard
2 tsp Tabasco or other hot sauce
1 tsp white wine vinegar
2 tsp mayonnaise, whole egg mayo preferred, or kewpie
1/4 heaped teaspoon cooking salt / kosher salt (halve for table salt)
50 g/ 3 tbsp cold unsalted butter cut into 1 cm / 0.2″ cubes
GARNISH:
Paprika, regular/sweet, or smoked
1 tbsp chives, finely chopped
1. Boil water, add eggs, boil 10 min, stirring water once every minute for first 6 minutes (keeps yolks centred). Peel in sink full of water.
2. Halve, blitz yolks with all Filling ingredients EXCEPT butter, then blitz in butter. Fill 18 – 20 halves, garnish, serve!
Recipe ⬇️ or PRINT: recipetineats.com/devilled-eggs
Pretty classic. Except - butter instead of oil (thanks Julia Child!). Don't overcook the yolks. And don't use too much mayo! - N x ❤️
–––––––––––-
DEVILLED EGGS
12 large eggs (50-55g / 2 oz each in shell, fridge cold)
FILLING:
2 tsp Dijon mustard
2 tsp Tabasco or other hot sauce
1 tsp white wine vinegar
2 tsp mayonnaise, whole egg mayo preferred, or kewpie
1/4 heaped teaspoon cooking salt / kosher salt (halve for table salt)
50 g/ 3 tbsp cold unsalted butter cut into 1 cm / 0.2″ cubes
GARNISH:
Paprika, regular/sweet, or smoked
1 tbsp chives, finely chopped
1. Boil water, add eggs, boil 10 min, stirring water once every minute for first 6 minutes (keeps yolks centred). Peel in sink full of water.
2. Halve, blitz yolks with all Filling ingredients EXCEPT butter, then blitz in butter. Fill 18 – 20 halves, garnish, serve!
