Perfect Devilled Eggs

Perfect Devilled Eggs

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These devilled eggs are a perfect starter and also lovely tossed into a large main course salad. My only tip is to not skimp on the mayonnaise!


Serves: 4 

  • 4 eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons finely chopped cornichons
  • salt and pepper, to taste

Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

  1. Fill a saucepan with cold water and gently place the eggs inside. Bring the water to the boil over a high heat and once boiling set the egg timer for 8 minutes, for hard boiled. Drain and peel.
  2. Slice the hard boiled eggs in half and transfer the yolks to a bowl. To the yolks add the mayonnaise, chives, parsley, mustard and cornichons then mix well.
  3. Using two teaspoons carefully spoon the mixture back into the egg and place on a serving plate. Season to taste and serve immediately.

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