So retro, but so delish! This devilled eggs recipe is always a hit on any buffet lunch or dinner table.
A favourite at many of our gatherings is the good ole faithful devilled eggs. This very retro dish will never tire. It’s a great snack that is easily picked up and eaten with one hand, or great to have on a buffet table, bbq lunch or to serve up for dinner.
Using only 4 ingredients, this recipe won’t take very long to make and is budget friendly.
Peel and slice eggs in half – I find it easiest to peel the eggs when they are still warm. Use a teaspoon to remove egg yolks, place them into a bowl.
Mash yolks gently with a fork, add mayonnaise, mustard, chives and salt and pepper, stir to combine.
Spoon yolk into a zip lock bag, seal bag and snip a small corner off bag.
Pipe yolk mixture back into each egg half.
To decorate add some little sprigs of parsley and sprinkle of chives. Cover and refrigerate until ready to serve.
Devilled Eggs
Ingredients
Equipment
Method
- Peel and slice 6 hard boiled eggs in half
- Use a teaspoon to remove egg yolks, place them into a bowl.
- Mash yolks gently with a fork.
- Add 2 tablespoons whole egg mayonnaise, 1 teaspoon dijon mustard, 1 tablespoon chives and salt and pepper stir to combine.
- Spoon yolk into a zip lock bag, seal bag and snip a small corner off bag.
- Pipe yolk mixture back into each egg half.
- Cover and refrigerate until ready to serve.
