There are many traditional foods for Easter, like ham, lamb, or sweet baked buns. But nothing says Easter more than eggs, and devilled eggs are the tastiest way to serve them. They are great for holiday snacks or served on a platter as hors d’oeuvres.
Basically, a devilled egg is one that has been hard-boiled, and served sliced in half after the yolks have been mixed with mayonnaise and other tasty spices. They’re easy to make, but offer lots of variation.
You can make devilled eggs well ahead of time, and keep them refrigerated until you need them.
Tangy Devilled Eggs
A zesty recipe for devilled eggs that packs a flavour punch. Serves 12.
- 12 eggs, hard-boiled
- ½ cup mayonnaise
- ¼ onion, minced
- ¼ cup relish (sweet or dill)
- 2 tbs horseradish
- 2 tbs mustard
- Peel off the shells of the hard-boiled eggs, and slice each one lengthwise.
- Take out the yolks, and add them to a small mixing bowl with the mayo, onion, relish, horseradish and mustard. Mix together to blend well.
- Use a spoon or a piping bag to fill each empty egg white half with the yolk mixture.
- Top with a sprinkling of paprika.
Spicy Devilled Eggs
These eggs are not for the faint of heart, as they are quite hot. Serves 12.
- 12 eggs, hard boiled
- 2 tsp powdered mustard
- 1 tsp Worcestershire sauce
- 1 tsp hot pepper sauce
- ¼ tsp celery salt
- ½ cup butter
- Peel and take the shells off the eggs, and slice them in half.
- Take out the yolks and mash them in a small bowl. Add mustard, sauces, celery salt and butter. Mix until nice and smooth.
- Plop a dollop of yolk mixture onto each empty egg white half.
- Refrigerate until you want to serve.
A Lighter No-Yolk Version
This one take a bit more work but it’s quite heart-healthy without the egg yolks. Serves 12.
- 12 eggs, hard boiled
- ¾ cup mashed potatoes
- 1 tbs mayonnaise
- 1 tsp mustard
- Remove the shells from the eggs, and slice them lengthwise.
- Scoop out the yolks, and either dispose of them, or save them in the fridge for another recipe.
- In a small bowl, stir together the mashed potatoes, mayo and mustard. Mix until nice and smooth.
- Use a spoon to dollop mixture back into the empty egg white halves, or use a piping bag for a fancier look.
- Sprinkle lightly with paprika and serve.
There are really no limits to the ways you can make devilled eggs. Experiment with herbs like dill or basil for a nice fresh taste, or add a bit of chopped ham for some extra hearty flavour.