Growing up, we went through this period in which it was rare for us not to serve some tasty classic homemade devilled eggs at any celebration hosted in our home. I remember helping my mother make these and there would always be a friend or family member asking for the recipe without fail. Devilled eggs are so simple to make, yet they are absolutely delicious, look elegant and I promise you these will be a big hit in your household and you won’t have any left over!

Today I’m sharing with you my recipe for that more classic and traditional version, but recently I started experimenting with other ingredients and flavours too. You can make endless variations based on the below basic recipe for devilled eggs, and when I went to make some the other day, and had some sun-dried tomatoes and pecorino cheese left over, a new recipe was born and admittedly, I might even prefer those to the original version! The recipe for these tomato and pecorino devilled eggs is also listed below.

Recipe for classic devilled eggs

Makes: 8

Prep: 15 mins, Cook: 10 mins

Ingredients

4 medium eggs
3-4 teaspoons mayonnaise
1/2 teaspoon curry powder
1/4 tablespoon mustard
Chives, to serve (optional)
Sweet paprika powder, to serve (optional)

Directions

1. Start by preparing the hard-boiled eggs. Cover the eggs with cold water, bring to the boil and boil for approximately 8 minutes.

2. Transfer the eggs to a bowl of super cold water. Once they have cooled completely, peel the eggs. There are many tricks for doing this as neatly as possible, but my favourite is to peel these in the bowl of cool water, they come out perfectly without any marks!

3. Half the eggs lengthwise and remove all yolks. You should be able to pop these out super easily, but could use a teaspoon to help if needed.

4. In a bowl, mash the egg yolks, mayonnaise, curry powder and mustard with a fork until smooth and fully combined. If a little dry, add a bit more mayonnaise until you reach the desired texture.

5. Prepare a piping bag. Transfer the egg-mixture to the piping bag and pipe a portion of the mixture back into the cooked egg whites.

6. Serve with some sweet paprika powder and chives.

Recipe for tomato and pecorino-flavoured eggs

Makes: 8

Prep: 15 mins, Cook: 10 mins

Ingredients

4 medium eggs
3-4 teaspoons mayonnaise
1 teaspoon tomato purée
1/4 teaspoon dried oregano
10g grated pecorino cheese (plus extra to serve)
4 sun-dried tomatoes, to serve
Sweet paprika powder, to serve (optional)

Directions

1–3. Steps as above.

4. In a bowl, mash the egg yolks, mayonnaise, tomato purée, dried oregano and grated pecorino cheese with a fork until smooth and fully combined. If a little dry, add a bit more mayonnaise until you reach the desired texture.

5. Prepare a piping bag. Transfer the egg-mixture to the piping bag and pipe a portion of the mixture back into the cooked egg whites.

6. Slice the sun-dried tomatoes in half. Press one into the middle of each devilled egg. Serve with some sweet paprika powder and extra grated pecorino romano.

Recipe for classic devilled eggs and tomato and pecorino devilled eggs

Recipe for classic devilled eggs and tomato and pecorino devilled eggs


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