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Jamie Oliver Devilled Eggs Recipe

Jamie Oliver Devilled Eggs recipe
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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

  1. Place the eggs in a saucepan, cover with water, and bring to a boil.

  2. Once boiling, cook for 9–10 minutes.

  3. Transfer to a bowl of cold water and allow to cool completely.

Step 2: Peel and halve the eggs

  1. Peel the cooled eggs and slice each in half lengthwise.

  2. Carefully remove the yolks and place them in a mixing bowl.

  3. Set the egg whites aside on a serving tray.

Step 3: Make the filling

  1. Mash the egg yolks with a fork until smooth.

  2. Add mayonnaise, mustard, vinegar or lemon juice, salt, and pepper.

  3. Mix until creamy. Taste and adjust seasoning as needed.

Step 4: Fill the egg whites

  1. Spoon or pipe the yolk mixture evenly into the egg white halves.

  2. 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.

Find it online: https://britishbakingrecipes.co.uk/devilled-eggs/