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Devilled Eggs with a Zesty Mayonnaise Twist
A timeless favourite with a modern kick: these devilled eggs boast a luscious filling of yolk, mayonnaise, mustard and a dash of Tabasco. Ideal as a starter or a cheeky nibble for any occasion.
📖 What is it
A timeless favourite with a modern kick: these devilled eggs boast a luscious filling of yolk, mayonnaise, mustard and a dash of Tabasco. Ideal as a starter or a cheeky nibble for any occasion.
🛒 Ingredients
▸ Ingredients
- ✓ 8 fresh eggs
- ✓ 4 tbsp mayonnaise
- ✓ 1 tsp mild mustard
- ✓ A few drops of Tabasco
- ✓ Salt and freshly ground black pepper, to taste
- ✓ 2 sticks of leek (white part only), finely sliced
- ✓ Chilli powder, for dusting
- ✓ 4 small piri-piri chillies, to garnish
📊 Nutritional Information
Devilled eggs are a classic that never goes out of style, offering plenty of flavour with just a handful of ingredients. The creamy yolk combined with tangy mayonnaise and a subtle hint of Tabasco makes them a brilliant snack or starter. Adding a touch of leek and fiery piri-piri peppers gives this recipe a fresh, spicy edge.
👨🍳 Preparation
- 1
Fill a saucepan with cold water, enough to cover the eggs completely. Bring it to the boil.
- 2
Once boiling, reduce the heat slightly and simmer the eggs for 8 minutes until hard-boiled.
- 3
Drain the hot water and immediately plunge the eggs into cold water to make peeling easier.
- 4
Tap the shells gently all over to crack them, then leave the eggs to cool completely in the cold water.
- 5
Peel the eggs and slice them lengthways. Carefully scoop out the yolks into a bowl.
- 6
Mash the yolks with a fork and mix in the mayonnaise, mustard, Tabasco, salt and pepper until smooth and creamy.
- 7
Fold in the sliced leek.
- 8
Spoon the filling into a piping bag fitted with a large star nozzle and pipe it neatly back into the egg whites.
- 9
Dust the filled eggs with a little chilli powder and top each with a piri-piri chilli for a pop of colour and heat.
💡 Tips and Variations
- •
For a richer filling, swap some of the mayonnaise for crème fraîche to add extra creaminess.
- •
Using a piping bag with a star nozzle not only looks pretty but makes filling the eggs much easier.
- •
The magic of this dish lies in the balance between the creamy yolk mixture and the gentle heat from the spices.
- •
This recipe is vegetarian as is; for a vegan twist, try replacing the eggs with halved avocados filled with a spicy chickpea mash.
- •
If you’re not a fan of leek, finely chopped spring onions or chives work beautifully to add a fresh herbal note.
- •
A splash of lemon juice in the filling really lifts the flavours and adds a lovely brightness.
- •
For a quick vegan and gluten-free version, use vegan mayonnaise and fill with a spiced chickpea purée instead of egg yolks.
- •
The secret to this classic is the perfect harmony between the smooth filling and the subtle kick of spice that brings it to life.
📦 Storage
Devilled eggs are best enjoyed fresh but can be kept in the fridge for up to 24 hours if covered well to prevent drying out.
🍷 Pairing
These spicy devilled eggs pair wonderfully with German Rieslings from the Mosel or Pfalz, whose crisp acidity balances the creamy richness. Alternatively, a dry Pinot Blanc from Baden complements the piquant flavours beautifully. For a touch of continental flair, try an Italian Vermentino or a French Sauvignon Blanc from the Loire Valley, both of which bring fresh, fruity notes that elegantly counter the heat.
Devilled eggs are a wonderfully simple classic that brings plenty of joy with minimal fuss. The creamy, flavoursome filling with its gentle spicy kick makes them a perfect treat for any gathering. Do give this recipe a go at home – they’re sure to be a hit with family and friends alike, adding a bit of zest and cheer to your table.
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