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Devilled Eggs

by . Featured in AT MY TABLE

Introduction

I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these - and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding.

In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.

For US cup measures, use the toggle at the top of the ingredients list.

I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these - and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding.

In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Devilled Eggs
Photo by Jonathan Lovekin

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What 9 Others have said

  • One thing I've done when I have the occasional broken white is to finely grate it into the yolk mixture. No waste, and it gives just a bit more to filling for the rest.

    Posted by Elhewitt on 19th April 2019
  • In the American South,everyone I know adds sweet pickle relish to Devilled Eggs. Try it for a different taste.

    Posted by Nancyeh on 19th April 2019
  • I put curry powder or paste to taste in my devilled eggs and everyone loves them. I’ve not added extra virgin olive oil or water though. I will do this next time I make them.

    Posted by kgailg on 12th July 2018
  • Much better with Dijon mustard!

    Posted by Angharad07 on 12th July 2018
  • Very fresh eggs are harder to peel. I learnt this from an egg supplier when I complained that his weren't fresh, thinking that this was the reason I was pulling chunks off with the shell. His eggs were fresh and I was wrong. Oops!

    Posted by frankyspicer on 30th March 2018
  • Almost exactly the same as my mum's recipe and how i've been making them for decades as a party staple.

    Posted by kizbot on 30th March 2018
  • Absolutely amazing I serve these at a table with my bejeweled onions for I have discovered onions!

    Posted by Ihavediscoveredonions on 31st December 2017
  • I adored watching this on Nigella’s British TV Christmas special. I’m about to make Devilled Eggs for a dinner party this evening. My first experience of piping! Fingers crossed...!

    Posted by Stevead01 on 29th December 2017
  • thank you nice recipe for eggs.

    Posted by ecclesdog on 16th December 2017
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