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More Nigella recipes

Devilled Eggs

by . Featured in AT MY TABLE
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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

Ingredients

Makes: 18

Metric Cups
  • 12 large eggs (at room temperature)
  • 4 x 15ml tablespoons mayonnaise
  • 1 - 2 teaspoons english mustard
  • 1 teaspoon sea salt flakes (or more to taste)
  • ¼ teaspoon paprika plus more for sprinkling
  • 3 - 4 drops of tabasco (to taste)
  • 2 x 15ml tablespoons extra virgin olive oil
  • 2 - 3 x 15ml tablespoons water from a freshly boiled kettle
  • 2 teaspoons finely chopped chives
  • 12 large eggs (at room temperature)
  • ¼ cup mayonnaise
  • 1 - 2 teaspoons english mustard
  • 1 teaspoon kosher salt (or more to taste)
  • ¼ teaspoon paprika plus more for sprinkling
  • 3 - 4 drops of tabasco (to taste)
  • 2 tablespoons extra virgin olive oil
  • 2 - 3 tablespoons water from a freshly boiled kettle
  • 2 teaspoons finely chopped chives

Method

  1. Bring some water to the boil in a saucepan that's big enough to hold the 12 eggs on their sides and, once it's boiling, gently ferry the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.
  2. While you're waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them, egg by egg, into the cold water and leave for 15 minutes - no longer - before peeling patiently and carefully.
  3. Halve the egg lengthways and, using your fingers, gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. You need more yolk than white, as it were, to fill each egg.
  4. To the bowl, add the mayonnaise, a teaspoon of English mustard, the salt and paprika, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blitz to mix with a stick blender. Add the oil and blitz again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it's best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency.
  5. Fit a piping bag with a star icing nozzle and spoon in the golden mixture, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish.
  1. Bring some water to the boil in a saucepan that's big enough to hold the 12 eggs on their sides and, once it's boiling, gently ferry the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.
  2. While you're waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them, egg by egg, into the cold water and leave for 15 minutes - no longer - before peeling patiently and carefully.
  3. Halve the egg lengthways and, using your fingers, gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. You need more yolk than white, as it were, to fill each egg.
  4. To the bowl, add the mayonnaise, a teaspoon of English mustard, the salt and paprika, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blitz to mix with a stick blender. Add the oil and blitz again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it's best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency.
  5. Fit a piping bag with a star icing nozzle and spoon in the golden mixture, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish.

Additional Information

MAKE AHEAD/STORE:
Eggs can be made up to 1 day ahead and refrigerated in an airtight container. Sprinkle with paprika and chives just before serving. To store, do not leave at room temperature for more than 2 hours. Refrigerate leftovers in an airtight container for 1-2 days.

MAKE AHEAD/STORE:
Eggs can be made up to 1 day ahead and refrigerated in an airtight container. Sprinkle with paprika and chives just before serving. To store, do not leave at room temperature for more than 2 hours. Refrigerate leftovers in an airtight container for 1-2 days.

Tell us what you think

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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