Devilled eggs

Get your 60's vibe on and serve these devilled eggs as part of the hors d'oeuvre selection at your next cocktail party. They may not be very sophisticated, but you'll soon remember how moreish they are.

  • 45 mins cooking
  • Makes 24 Item
  • Print


Devilled eggs
  • 12 eggs
  • 2/3 cup (200g) mayonnaise
  • 1 tablespoon dijon mustard
  • 2 tablespoon each finely chopped fresh chives and flat-leaf parsley


Devilled eggs
  • 1
    Boil eggs in large saucepan of water about 6 minutes or until hard. Cool, then peel and halve each egg.
  • 2
    Carefully scoop egg yolks from whites into medium bowl. Place egg white halves on serving platter.
  • 3
    Mash egg yolks with mayonnaise and mustard until smooth; stir in herbs, season to taste.
  • 4
    Spoon egg yolk mixture into piping bag fitted with 1.5cm fluted tube; pipe mixture into egg white halves. Serve devilled eggs sprinkled with extra parsley or chives.

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