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
Ingredients
Devilled eggs
- 12 eggs
- 2/3 cup (200g) mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoon each finely chopped fresh chives and flat-leaf parsley
Method
Devilled eggs
-
1Boil eggs in large saucepan of water about 6 minutes or until hard. Cool, then peel and halve each egg.
-
2Carefully scoop egg yolks from whites into medium bowl. Place egg white halves on serving platter.
-
3Mash egg yolks with mayonnaise and mustard until smooth; stir in herbs, season to taste.
-
4Spoon 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.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020