Description
Devilled eggs are a retro-style appetizer made by halving hard-boiled eggs, removing the yolks, and mixing them with ingredients like mayonnaise, mustard, and seasonings. Jamie’s version adds a hint of tang and spice, with an emphasis on bold, fresh flavor. The yolk filling is then spooned or piped back into the whites for a neat, eye-catching presentation.
Ingredients
-
Large Eggs (6)
-
Mayonnaise (3 tbsp)
-
Dijon or English Mustard (1 tsp)
-
White Wine Vinegar or Lemon Juice (½ tsp)
-
Sea Salt (to taste)
-
Freshly Ground Black Pepper (to taste)
-
Paprika (for garnish)
-
Optional: Chopped chives, parsley, or chili flakes
Jamie-style tip: Use free-range eggs and fresh herbs for the best flavor.
Instructions
Step 1: Boil the eggs
-
Place the eggs in a saucepan, cover with water, and bring to a boil.
-
Once boiling, cook for 9–10 minutes.
-
Transfer to a bowl of cold water and allow to cool completely.
Step 2: Peel and halve the eggs
-
Peel the cooled eggs and slice each in half lengthwise.
-
Carefully remove the yolks and place them in a mixing bowl.
-
Set the egg whites aside on a serving tray.
Step 3: Make the filling
-
Mash the egg yolks with a fork until smooth.
-
Add mayonnaise, mustard, vinegar or lemon juice, salt, and pepper.
-
Mix until creamy. Taste and adjust seasoning as needed.
Step 4: Fill the egg whites
-
Spoon or pipe the yolk mixture evenly into the egg white halves.
-
Garnish with paprika, chopped herbs, or a pinch of chili flakes if desired.
Step 5: Chill and serve
Refrigerate for at least 20 minutes before serving. Serve cold as an appetizer or party snack.