You can’t go wrong with this easy and budget friendly appetiser.
The term ‘devilled’ was already in use in the 19th century and was associated with spicy or zesty food, including eggs prepared with strong mustard, pepper, or other spicy ingredients.
We researched the origin of classic devilled eggs but it can’t be pinned down to any one specific person, date or place. In a few articles it’s mentioned that it might have started in Ancient Rome and so we give this one to Italy.
Get your children involved if they are around! They will love to help out in the kitchen with this easy to make recipe.
You can prepare this dish one day in advance by boiling the eggs and making the filling, but keep the egg whites and the yolk filling separate in sealed containers and only assemble before serving.
Related: Devilled eggs with smoked salmon
Classic devilled eggs
EQUIPMENT (click pictures for details)
- Boil the eggs for 10 minutes
- After cooling the eggs, cut them lengthwise and scoop the yolk into a bowl.
- Mash the egg yolk with a fork and mix with the mayonnaise.
- Add the chopped chervil and season to taste with salt, pepper, a dash of Worcestershire sauce and tabasco.
- Fill the egg white with the help of a piping bag or a spoon.
- Tap the egg gently and roll it for easy peeling.
- Sprinkle some paprika powder on top or decorate with a chervil leaf.