Little more than boiled eggs and mayonnaise, dressed up -- and a good way to use a batch of eggs boiled ahead of time.
Ingredients
- 6 hard-boiled eggs, peeled (see our boiled eggs guide)
- 3 tbsp mayonnaise
- 1 tsp Dijon or English mustard
- A small splash of vinegar (optional)
- Salt and pepper
- Paprika and chives, to finish
Method
- Halve the peeled eggs lengthways and carefully scoop the yolks into a bowl, keeping the whites intact.
- Mash the yolks with a fork until smooth, then mix in the mayonnaise, mustard, and vinegar if using.
- Season to taste with salt and pepper.
- Spoon or pipe the mixture back into the egg white halves.
- Dust with paprika and scatter over chives just before serving.
- Keep chilled until you're ready to serve.
A good use for a big batch: devilled eggs are a handy way to use up hard-boiled eggs left over from something like an Easter egg hunt, or a pan boiled ahead for the week.
Related reading
Need the boiled-egg method first? See boiled eggs. Or for another way to dress up a boiled egg, try Scotch eggs. See all egg recipes.