Recipes
Devilled Eggs

Devilled Eggs | Recipe

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Devilled Eggs | Recipe

Name: Devilled Eggs
Cook time: 20 min
Yield: 4 Personen
Ingredients: 8 eggs; 3 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp white wine vinegar; 1 tsp Worcestershire sauce; 2 tsp JS Egg Topping

Nils – Head Chef

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0 % of 100

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Cooking Time:

20 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

Egg Topping
Make your eggs egg-stra special! £3.99 £72.55/kg incl. 0% tax, excl. shipping
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8

eggs
3 tbsp

mayonnaise
1 tsp

Dijon mustard
1 tsp

white wine vinegar
1 tsp

Worcestershire sauce

Method

Fill a large saucepan with enough water to cover the eggs and bring to the boil. Once boiling, reduce the heat, lower the eggs in gently and simmer for 9 minutes.

While the eggs are cooking, prepare a bowl with ice and cold water.

After 9 minutes, remove the eggs from the pan with a slotted spoon and place in the ice bath for 5 minutes.

Carefully peel the eggs and cut them in half lengthways with a knife. Remove the yolks and place in a bowl.

Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, white wine vinegar, Worcestershire sauce and Egg Topping and mix well.

Transfer the mixture back into the egg white halves using a spoon or piping bag.

Garnish the devilled eggs with additional Egg Topping.

Chill the devilled eggs in the fridge for at least 30 minutes before serving.

Nutritional information: (Per person)

Calories
238 kcal

Carbohydrates
0.7 g

Protein
19 g

Fat
15 g

Method

Fill a large saucepan with enough water to cover the eggs and bring to the boil. Once boiling, reduce the heat, lower the eggs in gently and simmer for 9 minutes.

While the eggs are cooking, prepare a bowl with ice and cold water.

After 9 minutes, remove the eggs from the pan with a slotted spoon and place in the ice bath for 5 minutes.

Carefully peel the eggs and cut them in half lengthways with a knife. Remove the yolks and place in a bowl.

Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, white wine vinegar, Worcestershire sauce and Egg Topping and mix well.

Transfer the mixture back into the egg white halves using a spoon or piping bag.

Garnish the devilled eggs with additional Egg Topping.

Chill the devilled eggs in the fridge for at least 30 minutes before serving.

Nutritional information: (Per person)

Calories
238 kcal

Carbohydrates
0.7 g

Protein
19 g

Fat
15 g

Devilled eggs

Devilled eggs are the perfect buffet food or brunch recipe this Mother’s Day or for Easter. Prepare these little devils in advance – creamy egg yolks mixed with tangy mustard and Worcestershire sauce piped elegantly (or spooned rustically!) into the egg white boats, all topped with the umami bomb that is Egg Topping.

More egg recipes

Eggs are quick to prepare, delicious to eat and an excellent source of protein to boot – the perfect breakfast food! Check out our egg recipe collection for more ways to prepare your eggs – scrambled, baked or fried!

Ingredients

Persons

2 tsp

Egg Topping
Make your eggs egg-stra special! £3.99 £72.55/kg incl. 0% tax, excl. shipping
Discover more products
8

eggs
3 tbsp

mayonnaise
1 tsp

Dijon mustard
1 tsp

white wine vinegar
1 tsp

Worcestershire sauce

Recipe

Devilled Eggs | Recipe

Ingredients

Method

Devilled eggs

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