Devilled eggs




Prep Time


Cook Time

This is a very retro recipe, but a good devilled egg still goes down well as a canapé or an addition to a salad buffet.



For the devilled eggs

  • 8 large hard-boiled eggs — peeled
  • ¼ cup mayonnaise
  • 2 teaspoons pickle juice or apple cider vinegar
  • 1 teaspoon dijon mustard
  • Salt and ground black pepper, to taste
  • 1 tablespoon smoked paprika
  • ½ teaspoon Cajun seasoning
  • Celery leaves or chopped fresh herbs, to garnish


For the devilled eggs

  • Cut the hard-boiled eggs in half lengthwise. Scoop out the yolks and place in a medium bowl.
  • Mash the yolks then stir in the mayonnaise, pickle juice or vinegar, mustard, salt and pepper. Transfer to a piping bag.
  • Combine the smoked paprika and Cajun seasoning on a small plate.
  • Press the cut side of each egg white into the seasoning and arrange on a serving platter.
  • Pipe the filling into the egg whites and top with celery leaves or fresh herbs to serve.