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Devilled eggs

Fork Devilled eggs

Cooking time: 7

Preparation: 10 minutes

Cooking: 7 minutes

Serves: 6


Fork



Devilled eggs or eggs mimosa are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard. Arranged on a bed of watercress these make great nibbles with drinks or as party food.

Image courtesy of Food Network

Ingredients:

  • 12 large Bird Brothers eggs
  • 4 tbsp mayonnaise
  • 3 tbsp snipped fresh chives
  • 1 tbsp Dijon mustard
  • A dash of tabasco
  • Salt and freshly ground black pepper
  • Watercress leaves to serve

Method:

  1. Place the eggs in a medium pan and cover with cold water. Bring to the boil over a moderate heat, then boil for 7 minutes. Remove the eggs from the heat, drain and rinse in cold water.

  2. Tap the shells all over, then peel. Rinse the eggs then cut each in half lengthways.

  3. Carefully shake the egg yolks out of the whites into a bowl - save the whites.

  4. Mash the egg yolks with mayonnaise, chives, mustard and add tabasco, salt and pepper to taste. You can also sprinkle over paprika if you wish. Heap the egg yolk mix into the egg whites.

  5. Take a large plate and arrange the lettuce or watercress over it, nestle the devilled eggs on the bed of watercress and serve. If not serving straight away, loosely cover with clear film and chill until ready to serve.

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