Hard-boiled eggs are just too ordinary, but devilled eggs 🥚? Now, that’s where the magic happens! These little flavour bombs are so good, they should come with a warning: you won’t be able to stop at just one! Perfect for parties, gatherings, or even a fancy snack, these devilled eggs are irresistibly creamy, tangy, and packed with flavour.
Why Are They Called “Devilled Eggs”?
It’s not just because they are divinely good! The term “devilled” comes from an old culinary reference to spicy or zesty foods. The added flavours give them a little “kick,” making them completely irresistible.
What Makes These Devilled Eggs Special?
Unlike the usual versions overloaded with mayo, this recipe (inspired by Julia Child) swaps most of the mayo for butter, making the filling richer, smoother, and creamier. A hint of mustard and a dash of hot sauce add the perfect balance of tang and warmth without overpowering the egg’s natural flavour. The result? A silky, flavorful bite that will leave you craving more!
What You’ll Need
The Eggs
- 12 large eggs (makes 18-20 filled halves)
- Boil from fridge-cold for perfectly creamy yolks
The Filling & Garnish
- Butter – The secret ingredient for a velvety texture
- Mayonnaise – Just a touch to loosen the filling
- Tabasco or hot sauce – For a subtle, flavorful kick
- White wine vinegar – Brightens up the richness
- Dijon mustard – Adds depth and a mild heat
- Salt – Because seasoning is key
- Chives & Paprika – Classic garnishes for flavor & color
How to Make Perfect Devilled Eggs
Step 1: The Perfect Boiled Egg (With Centered Yolks!)
- Bring a pot of water to a rolling boil.
- Gently lower fridge-cold eggs into the water using a spoon.
- Stir the water every minute for the first 5-6 minutes. This keeps the yolks centered!
- Boil for exactly 10 minutes.
- Transfer to a sink filled with cold water for 5 minutes, then peel under water for easy removal.
Step 2: Prepare the Creamy Filling
- Cut the eggs in half and scoop out the yolks.
- In a food processor, blend the yolks with mayo, mustard, vinegar, hot sauce, and salt until smooth.
- Add softened butter and blend until creamy and fluffy.
Step 3: Pipe & Garnish
- Fill a piping bag with the mixture (or use a spoon) and generously fill the egg halves.
- Sprinkle with paprika and chives for extra flavor.
- Serve immediately or refrigerate for later – they taste even better the next day!
Why You’ll Love This Recipe
✔️ Silky smooth & rich – Thanks to the butter!
✔️ Balanced flavors – Tangy, slightly spicy, and utterly delicious.
✔️ Perfect for parties – These little bites are always a hit.
✔️ Make-ahead friendly – Tastes even better the next day!
Final Thoughts
Devilled eggs are the ultimate crowd-pleaser, and this recipe will guarantee you never have leftovers! Whether for a holiday spread, a picnic, or just a snack, these creamy, dreamy devilled eggs will be your new go-to recipe.
🔥 Warning: Make extra. They disappear fast! 😋
FAQ: Devilled Eggs
The term “devilled” comes from an old culinary reference to foods that are spicy or zesty. The tangy and slightly spicy flavors give these eggs a delicious “kick!”
- Avoid overloading with mayonnaise.
- Use butter instead of excess mayo (as in this recipe) for a firmer, smoother filling.
- Store them in an airtight container in the fridge.
- Avocado Devilled Eggs – Swap mayo for mashed avocado.
- Bacon & Cheddar – Add crispy bacon bits & shredded cheddar.
- Spicy Sriracha – Use Sriracha instead of hot sauce for extra heat.
Yes! Greek yogurt or sour cream can be used instead for a tangy twist.
