How to make your own devilled eggs

Devilled eggs have been around since the days of Romans writing recipes on papyrus. And since you can never have too many easy entertaining recipes, we decided to welcome back these delicious halved and hollowed yolky delights. Simpler to make than you’d think, here’s a new take on an old classic.


Also referred to as eggs mimosa, a devilled egg is basically a hard boiled egg, cut in half with the yolks removed. The yolks are then mixed with a mayo base and then spooned back into the white egg halves to serve. Why devilled? It’s merely a reference to their sometimes hot, spicy flavour.

Ingredients (serves 6-8 as snacks):

12 free range eggs (a few days old for easier peeling)

For the mustardy mayo:
1 whole raw egg
2 tsp English mustard powder
1 Tbsp Dijon mustard (We used the Edmond Fallot Dijon Mustard)
1 clove garlic, crushed
1 Tbsp sugar
Juice of 1 lemon
300ml canola oil
2 tsp sesame seeds
Salt and pepper

For the toppings:
1 bunch chives, snipped
Parmesan cheese, shaved


1. Bring a large pot of water to the boil. Add the eggs and cook for 9 minutes. (If you’re using farm fresh eggs, add half a teaspoon of bicarb to the water so the eggs peal easier). Drain and place in a bowl of cool tap water to chill.
2. To make the mayonnaise, place egg, mustard, garlic and sugar in a large bowl. Blend together (using a stick hand blender) until thick and creamy. Add the lemon juice and blend again.
3. Start to add the oil in a steady stream, blending continuously until you have a thick mayonnaise. Add the sesame seeds and pulse a few times to combine. Season to taste and chill until needed.
4. Once the eggs have cooled, peel and cut in half. Remove the egg yolks. Place the egg whites on a serving platter, and add a dollop of mustardy sesame mayo, top with the previously removed egg yolk and Parmesan shavings. You could also crumb your yolks with a fork and then mix this in with the mayonnaise before spooning or piping it back into the egg white hollows.

Decorate with snipped chives and serve immediately.


You can make the mayonnaise ahead of time and keep it in the fridge for up to 1 week, depending on how fresh the eggs are. If you don’t have chives, use rocket or a peppery, lemon flavoured leaf.