Easy Devilled Eggs Recipe

Devilled eggs are a much-loved light lunch idea, but are also popular as canapés for celebrations. They are very simple to make and healthy to eat. Often associated with our childhood, devilled eggs were popular in the 1970s and 1980s, but they are still a crowd pleaser today throughout Europe, North America and Australia.

Easy devilled eggs recipe

What are Devilled Eggs?

The term ‘devilled’, meaning spicy was first used to reference food in the 18th century and appeared in print in 1786. Devilled eggs (or deviled eggs in American English) are hard-boiled eggs, peeled and halved lengthways and filled with a velvety yolk mixture made by mixing the egg yolk, mustard and mayonnaise together. They are generally served cold, and if not being served as an appetizer or main course, they make a tasty snack.

When to serve Devilled Eggs?

In my opinion, devilled eggs can be eaten at any time of the day, breakfast, lunch, tea time or even as a canapé. They make a great showpiece on the table during a birthday or special occasion and are easy to eat, only requiring one or two bites.

Devilled Eggs – Serves 2 | Easy | 30 minutes

My devilled eggs recipe is perfect for two people, but for more people, simply double the ingredients. If you are hosting an event, consider piping the mixture using a piping bag for added effect.


  • 4 eggs
  • 1 to 1 ½ tbsp Mayonnaise
  • 1 tsp Dijon Mustard
  • Tabasco Sauce
  • Salt
  • Pepper
  • Smoked Spanish paprika, for garnish
  • Chives, for garnish


  1. Hard-boil the eggs. Fill a saucepan with enough water to cover the top of the eggs by 2cm and bring to the boil over a high heat with the lid on. Once the water is boiling, remove the lid, turn down the heat to a simmer and carefully place the eggs in the boiling water using a slotted spoon. Cook for 10 minutes.
  2. Meanwhile, prepare an ice bath. You can fill a large bowl with water and ice. Once the eggs are cooked, carefully transfer the eggs to the ice bath and leave until they are completely cooled.
  3. Peel the eggs by tapping the bottom of each egg with a teaspoon and start peeling the eggs in the water. The egg shell should come away easily.
  4. Place the eggs on a board and cut them in half lengthways.
  5. Remove the yolk with your fingers and place in a small bowl. Leave the egg whites on a plate.
  6. Mash the egg yolks with a fork until they are crumbly. Then add the mayonnaise, Dijon mustard, Tabasco sauce, salt and pepper and mix thoroughly together until it forms a smooth paste.
  7. Use a teaspoon to scoop the yolk mixture into the egg whites. Sprinkle with paprika and garnish with chives if you like and serve.

Other garnish ideas could include crispy bacon, prawns, smoked salmon, capers, spinach, mushrooms and jalapenos.