Classic Devilled Eggs
Classic Devilled Eggs



  • 12 large hard-boiled eggs at room temperature
  • 4 tbsp quality mayo
  • 2 tsp English mustard
  • 1 tsp salt flakes
  • 1⁄4 tbsp of paprika
  • A few drops of chilli sauce
  • 2 tbsp olive oil
  • 3 tbsp boiling water
  • 2 tsp chopped chives
  • Peel and halve the eggs lengthways, and gently prise out the yolk of each egg before popping them into a mixing bowl. Place the halved whites onto a plate.
  • Add the mayo, 1 tsp of mustard, salt, and paprika to the yolks, along with a few shakes of chilli sauce. Mash with a fork, then blend with a stick blender. Add the oil and blend again until smooth, and check for seasoning (you may want to add more mustard and chilli). Stir in the water to create a piping consistency.
  • Spoon your yolk mix into a piping bag with a star nozzle, then pipe the mixture into the hollowed-out whites. Finish with a sprinkling of paprika, and serve with assorted salads and canapes.
30 mins
Makes 18
This recipe pairs perfectly with the Ceravolo Australian Sparkling NV from Adelaide Hills, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box