Devilled eggs

  • Serves: 6
  • Prep: 10mins
  • Cook: 7mins

Ingredients

  • 12 large British Lion eggs
  • 4 tbsp. mayonnaise
  • 3 tbsp. snipped fresh chives
  • 1 tbsp. Dijon mustard
  • A dash of Tabasco
  • Salt and freshly ground black pepper
  • Watercress leaves to serve

Method

  1. Place the eggs in a medium pan, cover with cold water. Bring to the boil over a moderate heat, then boil for 7 minutes. Remove the eggs from the heat, drain and rinse in cold water. Tap the shells all over, then peel away and discard. Rinse the eggs then cut each in half lengthways.
  2. Carefully shake the egg yolks out of the whites into a bowl - reserve the whites. Mash the egg yolks with mayonnaise, chives, mustard and add Tabasco and salt and pepper to taste.
  3. Heap the egg yolk mix into the egg whites. Take a large plate and arrange the lettuce or watercress over it, nestle the devilled eggs on the bed of watercress and serve. If not serving straight away, loosely cover with clear film and chill until ready to serve.

Tip: Arranged on a bed of watercress these make a great nibble with drinks or a party food.

 

Click on the stars to rate this recipe:

3.7 / 5 rating (9 votes)

You might also like

Follow us on Instagram @egg_recipes

This spaghetti with egg and broccoli recipe takes just 20 minutes to make, find the recipe in the bioThis stir-fry dinner omelette is a great way to make dinnertime more interesting for the whole family! Recipe courtesy of @proper_tasty and available in bioWhip up this squash, kale & chorizo tortilla in just 20 minutes tonightSunday funday