Wednesday 22 November 2017

Delightful devilled eggs

Deviled eggs by
Deviled eggs by

Aoife McElwain and Mark Duggan

Do not be afraid. These are not like the sad, greyish devilled eggs that used to lurk at the back of your Aunt Linda's buffet table at the Christmas party. These are fresh and fun.


6 large eggs

2 - 3 tablespoons of mayonnaise

2 teaspoons of Dijon mustard

Half a clove of garlic, finely grated or crushed



Smoked paprika, for garnishing

Deviled eggs by


Hard-boil the eggs by placing in a large saucepan of cold water. Bring the water to a hefty boil and then turn off the heat, letting the saucepan sit on the hob for 10 minutes. Drain the boiled water and run the eggs under a cold tap to stop further cooking.

Carefully peel your eggs and slice from top to bottom.

Using your fingers or a small spoon, scoop out the yolk into a bowl being careful not to damage the egg whites. Add the mayo, mustard, garlic and a good pinch of salt and pepper to the egg yolks. Mix really well with a fork until the yolks are fluffy and light.

Place the egg yolks mixture into a piping bag (you can also place it in a very clean plastic bag with a small hole snipped out of the corner) and pipe the yolks back into the egg whites.

Finish with a sprinkling of smoked paprika and serve within a few hours, keeping in the fridge until you're ready to go.

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Our grown up version of a fish finger sandwich is a serious treat that combines crispy, baked fish with bright green pea-filled mayonnaise

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