Classic Devilled Eggs

Classic Devilled Eggs

For your next ‘bring a plate’ function, why not bring along this retro classic? Classic devilled eggs are perfect as a starter or for an afternoon tea gathering, it’s hard to stop at just one.

While devilled eggs were particularly popular in the 1970’s, the roots of the dish can be traced right back to ancient Rome, where boiled eggs with spicy sauces were served as a first course. The mashing of yolks to create a stuffing for the eggs was first seen in 13th century in Spain and by the 15th century, devilled eggs similar to what we know today were commonly found across Europe.

The dish became known as ‘devilled eggs’ in the 19th century when the word devilled started being used for zesty or spicy foods.


12 eggs

½ cup mayonnaise

2 tablespoons dijon mustard

¼ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon paprika

¼ teaspoon Tabasco sauce (optional)


  1. Place eggs in a saucepan, covered with enough water so there is about 5cm of water above the eggs. Bring to the boil and then heat on high for 14 minutes.
  2. Remove eggs from water and cool. Once the eggs are cool, carefully peel the eggs.
  3. Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  4. Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, paprika and optional Tabasco. Mix until smooth.
  5. Fill each egg white half with equal amounts of yolk mixture.
  6. Refrigerate covered until ready to serve.
  7. Garnish with your chosen herb garnish – chives or dill work well.

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