Easy Deviled Eggs (With a Twist)

Ingredients

• 6 largeeggs, at room temperature
• About 1.4 litres (6 cups) for boiling, plus enough for the ice bathwater
• As neededice
• 56.6 gcanned tuna
• 104 gmayonnaise
• 15 ggarlic, minced
• 2.6 gsalt
• To tastepaprika
• To tastechives, minced

Instructions

1. 1

   Boil the eggs

   Take the eggs out of the fridge and let them come to room temperature. In a large pot over medium-high heat, add enough water to cover them (about 1.4 litres (6 cups) for a 2.5-quart pot) and bring it to a boil. Lower the eggs in slowly and cook for 11 minutes.

2. 2

   Cool the eggs

   Transfer the eggs to an ice bath and stir them around. Leave them to chill for 2 minutes.

3. 3

   Crack the shells

   Roll an egg on a clean surface beneath your palm until the shell cracks.

4. 4

   Peel the eggs

   Move the egg back under the ice water and peel it.

5. 5

   Separate the halves

   With a sharp knife, cut each egg in half and separate the yolks from the whites. Wet the knife between cuts to help stop the yolks sticking to it.

6. 6

   Mix the filling

   Put the yolks, mayonnaise, garlic, salt and canned tuna in a mixing bowl. Stir until combined.

7. 7

   Fill the whites

   Spoon the filling into each egg-white cup, or pipe it in using a pastry bag.

8. 8

   Add the garnish

   Scatter minced chives over the eggs and sprinkle with paprika.

9. 9

   Chill to serve

   Refrigerate the eggs for about 30 minutes and serve cold.

What are devilled eggs?

Devilled eggs are a familiar American appetiser: hard-boiled eggs are halved, and their yolks are mixed into a creamy filling before being returned to the whites. This version adds canned tuna and garlic for a savoury variation on the classic.

The method keeps the components simple and lets the rich mayonnaise and yolks bind the filling. Chives and paprika add a fresh, gently aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 96 calories, 4g protein, 1g carbs, 9g fat.

The eggs provide protein and some fat, while mayonnaise supplies most of the fat; the small amount of carbohydrate comes mainly from the other ingredients. Serve a portion with vegetables or salad, and add bread or potatoes if you want a more filling meal.

The eggs and their shells

Room-temperature eggs: letting them warm slightly before boiling follows the recipe’s method. Lower them carefully into the boiling water to avoid knocking them against the pot.

Ice bath: the brief two-minute chill cools the eggs before peeling. Rolling each egg to crack its shell, then peeling it under water, helps loosen the shell.

A balanced, savoury filling

Tuna: drain it if needed before measuring, so excess liquid doesn’t loosen the filling. Stir it through the yolks rather than leaving large clumps.

Mayonnaise and garlic: mayonnaise gives the yolk mixture its creamy texture, while minced garlic brings a pronounced savoury note. Mix until the ingredients are evenly combined.

Cutting and filling neatly

Clean cuts: use a sharp knife to halve the eggs, and wet the blade between cuts as directed. This helps keep the yolks from sticking to the knife.

Filling the whites: a spoon is straightforward; a pastry bag gives more control over how the filling sits in each cup. Take care not to overfill the halves.

Chilling and doneness cues

Boiling time: cook the eggs for 11 minutes once they are lowered into boiling water. After peeling, the whites should hold their shape when halved.

Serving temperature: chill the filled eggs in the fridge for about 30 minutes. The filling should be cool and firm enough to stay in place when picked up.

Serving ideas

These eggs work well as a chilled starter or as part of a buffet spread. Serve them with crisp vegetables, a leafy salad or bread for a more substantial plate.

Add the paprika and chives before serving so the garnish stays visible. Keep the eggs chilled until they are ready to go to the table.

Recipe notes & tips

• Bring the eggs to room temperature before starting, as the method specifies.
• Lower the eggs gently into the boiling water to help prevent them cracking.
• Use an ice bath for the two-minute cooling step before peeling.
• Wet the knife between cuts to help keep yolk from sticking to the blade.
• Drain the tuna well if it contains liquid before mixing it into the filling.
• Chill the filled eggs for about 30 minutes before serving.

Variations

• More chives: add extra minced chives for a fresher finish.
• Extra paprika: increase the garnish for a more pronounced paprika flavour.
• Smoother filling: mash the yolks thoroughly before stirring in the other ingredients.
• Less garlic: use a smaller amount for a milder filling.
• Spoon-filled: use a spoon instead of a pastry bag for a simple finish.

Common mistakes to avoid

• Cracked eggs: lower them slowly into the boiling water to reduce knocks against the pot.
• Hard-to-peel shells: crack the egg all over by rolling it, then peel under the ice water.
• Sticky knife: wet the blade between each cut, as the yolks can cling to it.
• Loose filling: drain any liquid from the tuna before combining the ingredients.
• Warm serving: allow about 30 minutes in the fridge so the eggs are chilled before serving.

How to store

Store the devilled eggs covered in the fridge and eat within 2 days. Serve them cold; if needed, stir the filling before assembling, but avoid reheating the eggs.

Frequently asked questions