This retro favourite is perfect for party season. Delicious, nutritious and bite-sized, it's no wonder this classic Devilled Eggs recipe has been popular for centuries!
Also known as Stuffed Eggs, Mustard Eggs, Dressed Eggs and Russian Eggs, the exact origin of this recipe is unclear. Some suggest that the idea can be traced back to ancient Rome or medieval Europe!
In my mind, though, Devilled Eggs were the food of the 1980s! I remember them being served at family parties – always nicely chilled. I was amazed at how my aunties could turn a simple egg into something that I just couldn't get enough of.
Here, I use the recipe my aunties used and run through all the tips and tricks to make perfect little devilled eggs.
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Ingredient notes
There are so many slightly varied ingredient lists for this recipe. Here's what you'll need to make the Cooking with Nana Ling version (along with some ingredient tips and variation ideas):
- hard-boiled eggs – use fresh and free range for best results
- mayonnaise
- finely grated onion
- curry powder
- mixed herbs
- salt and pepper (to taste)
- paprika or finely chopped chives (to garnish).
The recipe card at the end of this post has all the ingredient quantities.
Variation ideas
This recipe is adaptable and easily customised to meet your own personal preferences. Here are some ideas to get you started:
- Use olive oil and vinegar instead of mayo (the very early recipes used these ingredients).
- Use mustard powder instead of curry powder, or add a little of both.
- Skip the onion and add chopped chives instead.
- Add a little Worcestershire or tabasco sauce instead of the mixed herbs.
How to make devilled eggs
You need to start with those perfectly boiled and peeled eggs.
How to make perfectly hard-boiled eggs
It might seem like something quite basic, but hard-boiling the eggs and then peeling them (without bits of the egg sticking to the shell) can be a little tricky.
However, it's absolutely crucial to have perfectly hard-boiled and peeled eggs for this recipe.
How to hard-boil an egg
Start by placing the eggs in a saucepan and covering with cold water. Bring the water to the boil and then immediately turn off the heat.
Let the eggs sit in the hot water for 10 minutes.
Once the 10 minutes has elapsed, place the eggs in cold water – adding some ice cubes to ensure the water stays cold – for another 10 minutes.
How to peel a boiled egg
Once the eggs have sat in the cold water for 10 minutes, crack the shell all over by tapping on the kitchen bench.
Start peeling at the larger end of the egg. Using wet hands or immersing the egg in water as you go can help ease the shell off.
Other tips for perfect boiled eggs
There's definitely more than one way to boil and peel an egg!
When I asked Cooking with Nana Ling Facebook followers for tips on perfect boiled eggs, here are some of the suggestions they offered:
- put vinegar in the water when boiling the eggs
- put baking soda in the water when boiling the eggs
- crack the shells once boiled and then place in cold water for about 15 minutes before peeling
- peel under a running cold water tap
- once boiled, cool a little in cold water then put one egg in a glass – placing hand over the top of glass, shake vigorously and then the egg should peel easily.
And while some people suggested older eggs peeled better, some suggested it was fresher eggs that peeled better.
Assembling the stuffed egg halves
Cut your perfectly hard-boiled eggs in half, lengthways, using a sharp knife.
TIP: Wet the knife before cutting to increase the chances of a clean cut.
Next, scoop out the yolks of the eggs using a teaspoon. Place into a bowl and mash with a fork.
Add the mayonnaise, grated onion, curry powder, mixed herbs and a little salt and pepper to the bowl. Mix with fork until smooth.
Use a piping bag and nozzle to fill the eggs, or simply spoon the mixture into the hollows left by removing the yolks.
To garnish, sprinkle with paprika or chopped chives.
Enjoying Devilled Eggs
Devilled eggs are best served chilled. Place them in the fridge for at least half an hour before serving.
They look lovely on a platter, but can easily slip around the plate. The solution? Either place them closely together or use lettuce leaves as a more secure base. At one stage, Devilled Egg platters with egg-shaped divots were available. You can still sometimes find these at antique or second-hand stores.
Recipe FAQs
Yes, make up to a day in advance. Garnish just before serving.
They should keep for 2-3 days if covered and refrigerated.
I do not recommend freezing these eggs.
More egg recipes
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Devilled Eggs
Ingredients
- 5 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon grated or very finely chopped onion
- pinch curry powder
- pinch mixed herbs
- salt and pepper (to taste)
- paprika or finely chopped chives (to garnish)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to the boil and then turn off the heat. Let eggs sit in hot water for 10 minutes.
- Once the 10 minutes has elapsed, place eggs in cold water (add some ice cubes to ensure water stays cold) for another 10 minutes.
- Carefully peel shell from eggs and cut eggs in half, lengthways, using a sharp knife.
- Scoop yolks out of eggs using a teaspoon. Place into a bowl and mash with a fork.
- Add mayonnaise, grated onion, curry powder, mixed herbs and a little salt and pepper to the bowl. Mix with fork until smooth.
- Use a piping bag and nozzle to fill the eggs, or simply spoon the mixture into the hollows left by removing the yolks.
- Sprinkle with paprika or chopped chives.
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