Devilled eggs
HB-3449 · Hand-built original
Halved boiled eggs filled with a smooth piped yolk mixture of mayonnaise, mustard, paprika and hot pepper sauce, finished with chives.
Starters & nibbles1 hrMakes 1860 kcalVegetarianGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: below
Servings:18quantities adjust to match
Ingredients
- 12 large free-range eggs, at room temperature (see recipe tip below)
- 4 tbsp mayonnaise
- 1–2 tsp English mustard
- 1 tsp sea salt flakes
- ¼ paprika, plus extra for sprinkling
- few drops hot pepper sauce
- 2 tbsp extra virgin olive oil
- 2–3 tbsp water from a freshly boiled kettle
- 2 tsp finely chopped chives
Method
- Boil the eggs in a large pan of boiling water for 1 minute, turn off the heat and leave to stand in the pan for 12 minutes.
- Transfer the eggs to a large bowl of very cold water with ice cubes for 15 minutes, then peel.
- Halve the eggs lengthways, lift the yolks into a mixing bowl and set the 18 neatest whites on plates.
- Mash the yolks with the mayonnaise, 1-2 tsp mustard, the salt, the paprika and a few drops of hot pepper sauce, blend until smooth with the olive oil, loosening with 2-3 tbsp hot water as needed.
- Pipe or spoon the yolk mixture into the whites, sprinkle with extra paprika and the chives and serve.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
60 kcalCalories
6.9 gProtein
0.2 gCarbs
3.6 gFat
1.3 gSaturates
0.1 gFibre
0.1 gSugars
36 mgSodium
1 mgCholesterol
118 mgPotassium
3 mgCalcium
2.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data