Fiery Devilled Eggs

    Fiery Devilled Eggs


    61 people made this

    About this recipe: These make the most fantastic party food. The yolks of boiled eggs are scooped out, mixed with mustard, mayonnaise and hot pepper sauce, then piped back into the egg whites.

    Serves: 24 

    • 12 eggs
    • 1 1/2 tablespoons Dijon mustard
    • 1 1/2 tablespoons mayonnaise
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon hot pepper sauce or to taste
    • 1 pinch salt and black pepper
    • 1/4 teaspoon ground paprika, for dusting, divided
    • 75g black olives, drained and cut in half horizontally

    Prep:10min  ›  Cook:5min  ›  Extra time:20min chilling  ›  Ready in:35min 

    1. Place eggs in a saucepan with a lid, pour in water to cover, bring to the boil and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
    2. Cut each egg in half lengthways, remove the yolks and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
    3. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika and place an olive half round side up, in the centre of each. Refrigerate until chilled, 20 to 30 minutes and serve cold.

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