Devilled Eggs
Creamy, tangy, and irresistibly moreish — devilled eggs are a classic for a reason. Whether you're hosting a celebration or pulling together a quick bite, these little crowd-pleasers are always a hit. Simple to make and easy to dress up, they’re the perfect addition to any sharing spread
Serves 12
Easy
Prep: 20 mins
Cook: 10 mins + 5 for cooling
Method
step 1
Bring a large pot of water to the boil. Lower eggs in gently using a spider or slotted spoon. Lower heat a tiny bit if needed to stop the eggs from jostling around so much they crack.
step 2
Boil eggs for 10 minutes. Swirl the water every minute for the first 6 minutes, using the handle of a wooden spoon. Give the water 4 or 5 fast stirs in one direction to make the water and eggs swirl in the water. The centrifugal force will make the yolks cook centred in the egg white
step 3
Fill a sink with cold tap water. Remove eggs from the boiling water using a slotted spoon or spider. Leave for 5 minutes until cool enough to handle. Tap the base then peel under water
step 4
Cut eggs in half and remove the yolks using a teaspoon
step 5
Place the yolks and all filling ingredients EXCEPT butter in a small food processor (Note 5). Blitz until yolks are broken up. Add butter and blitz, scraping down the sides as needed, until the butter is blended through. The filling should be creamy
step 6
Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve