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Devilled Eggs

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Categories: Easter, Finger Foods, Party Snacks, Quick to fix, Snacks, Vegetarian
Type: Appetizers and Snacks

Perfect party food, make them hot as the devil with spicy paprika and hot mustard, or keep them mellow with milder condiments

Prep Time: 10M

Cooking Time: 10M

Serves: makes 4-6 servings

Ingredients:

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp hot or Dijon mustard
  • 1 tsp hot or sweet paprika, plus more for garnish
  • salt and freshly ground black pepper
  • 3 cherry tomatoes, cut in quarters
  • 1 tbsp finely chopped chives
Devilled Eggs photo

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Directions:

  1. Simmer the eggs for 8 minutes. Rinse briefly under cold water. Lightly crack the eggs and soak them in ice water until cooled. Peel the eggs. Cut each in half lengthwise.
  2. Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and paprika, and mash with a fork. Season with salt and pepper.
  3. Fill the egg white halves with the yolk mixture. Top each one with a cherry tomato quarter, a sprinkle of chives, and a dusting of paprika.
Tips:
  • Prepare ahead: The eggs can be made up to 24 hours ahead, covered and refrigerated.
  • Good with rounds of buttered toast and a few salad leaves.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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