Contact
1300 732 766

For your next ‘bring a plate’ function, why not bring along this retro classic? Perfect as a starter or for an afternoon tea gathering, it’s hard to stop at just one.

While devilled eggs were particularly popular in the 1970s, the roots of the dish can be traced right back to ancient Rome, where boiled eggs with spicy sauces were served as a first course. The mashing of yolks to create a stuffing for the eggs was first seen in 13th century in Spain and by the 15th century, devilled eggs similar to what we know today were commonly found across Europe.

The dish became known as ‘devilled eggs’ in the 19th century when the word devilled started being used for zesty or spicy foods.

Ingredients

12 eggs

½ cup mayonnaise

2 tablespoons dijon mustard

¼ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon paprika

¼ teaspoon Tabasco sauce (optional)

Method

1. Place eggs in a saucepan, covered with enough water so there is about 5cm of water above the eggs. Bring to the boil and then heat on high for 14 minutes.

2. Remove eggs from water and cool. Once the eggs are cool, carefully peel the eggs.

3. Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.

4. Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, paprika and optional Tabasco. Mix until smooth.

5. Fill each egg white half with equal amounts of yolk mixture.

6. Refrigerate covered until ready to serve.

7. Garnish with your chosen herb garnish – chives or dill work well.

You may also like

Connect With Me
Belinda Peters
Belinda brings more than 17 years experience in journalism to her role as Seasons Digital Content Writer. As our blog editor, Belinda will take the confusion out of aged care with entertaining and informative stories from across the aged care industry and our Seasons communities.