Devilled eggs

Ingredients

• 6eggs
• 30 ml (2 tablespoons)mayonnaise
• 15 ml (1 tablespoon)mustard
• A pinchsalt
• 2.5 ml (½ teaspoon)ground nutmeg
• 2.5 ml (½ teaspoon)pepper
• A few dropslemon juice
• 2.5 ml (½ teaspoon)sweet paprika

Instructions

1. 1

   Boil the eggs

   Put the eggs in a saucepan and add enough water to cover them completely. Bring the water to the boil over a medium-high heat, then cook the eggs for about 10–12 minutes.

2. 2

   Cool and peel

   Take the eggs off the heat, peel them and leave them to cool for a little while.

3. 3

   Separate the yolks

   Cut the eggs in half and carefully scoop out the yolks with a spoon.

4. 4

   Blend the filling

   Put the yolks, nutmeg, mayonnaise, mustard, a pinch of salt, pepper and a few drops of lemon juice in a food processor. Blend until smooth and creamy.

5. 5

   Fill and garnish

   Spoon the mixture into a piping bag and pipe it into the egg-white halves. Sprinkle with sweet paprika and serve straight away, or refrigerate until serving.

What are devilled eggs?

Devilled eggs are hard-boiled eggs halved and filled with a seasoned mixture made from their yolks. They are a familiar party appetiser in many countries, including Portugal, where simple pantry seasonings make them easy to prepare for a gathering.

This version blends the yolks with mayonnaise, mustard, nutmeg and lemon for a creamy, gently sharp filling. Sweet paprika adds a warm colour and a mild finishing note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 3g protein, 0g carbs, 4g fat.

The egg yolks provide most of the protein and fat, while the mayonnaise adds further fat; the small amounts of mustard and seasoning contribute little to the overall energy. Pair an egg portion with salad or vegetables and bread for a more complete plate.

The ingredients that shape the filling

Mayonnaise: it brings richness and helps the yolks blend into a smooth filling. Add the listed amount first so the mixture stays thick enough to pipe.

Mustard and lemon: these give the filling its tang, while nutmeg and pepper add gentle spice. The paprika goes on at the end as a garnish.

Getting the eggs right

Even cooking: start with the eggs fully covered by water, then bring it to the boil over medium-high heat. The recipe gives a cooking time of about 10–12 minutes.

Neat halves: let the peeled eggs cool a little before cutting and removing the yolks. Handle the whites gently so they keep their shape for filling.

Making a smooth filling

Blend the yolks with all the seasonings until the mixture is creamy and even. If any yolk remains in large pieces, continue blending before transferring the mixture to the piping bag.

Piping: fill the bag with the yolk mixture and pipe it into the hollows in the egg whites. A spoon can also be used to distribute the filling, though the finish will be less defined.

Serving and timing

The eggs can be served as soon as they are filled, or kept in the fridge until it is time to serve. Add the paprika before serving for a clear, colourful finish.

They work well as part of an appetiser spread alongside olives, salad or other small bites. For a larger meal, serve them with a green salad and bread.

Recipe notes & tips

• Use a saucepan large enough to keep the eggs covered by water.
• Let the peeled eggs cool slightly before cutting to make them easier to handle.
• Scoop the yolks out carefully to avoid tearing the whites.
• Blend until the filling is smooth before putting it in the piping bag.
• Keep the filled eggs chilled if you are not serving them straight away.

Variations

• Fresh herbs: fold finely chopped chives or parsley into the blended filling.
• Smoky finish: use smoked paprika in place of sweet paprika.
• More lemon: add a few extra drops for a brighter, sharper filling.
• Extra mustard: increase the mustard slightly for a more pronounced tang.
• Spoon-filled: spoon the mixture into the whites for a simple, rustic finish.

Common mistakes to avoid

• Undercovering the eggs: they may cook unevenly; make sure the water covers them completely.
• Rushing the peeling: the whites can tear; peel carefully after taking the eggs off the heat.
• Breaking the whites: scoop out the yolks gently so each half remains intact.
• Lumpy filling: blend the yolks and other filling ingredients until creamy.
• Filling too early: keep the prepared eggs refrigerated until serving.

How to store

Refrigerate the filled eggs in a covered container and serve within 2 days. Keep them chilled until serving; they are best served cold or slightly cool rather than reheated.

Frequently asked questions