Devilled eggs

Halloweeeeeen! My absolute favourite time of year. I’ve made these devilled eggs for the occasion which can be served with a big plate of meats and all kinds of salads. They can really spice up a dish.

Makes: 8 halves



  • 4 large free range eggs
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 2 spring onions
  • 1/4 lemon
  • 1 red pepper


  1. Hard boil the eggs. Place eggs in a pot of water and bring the boil. Removed from the heat and cover for 12 mins. Drain and steep in cold water for a few mins. Peel the shells.
  2. Cut the eggs length ways in half and remove the yolks.
  3. Finely chop the spring onions and add the mayonnaise and mustard with some salt and pepper and a good squeeze of lemon. Add the yolks to the mixture and mash until it becomes smooth.
  4. Put the mixture into a zip lock sandwich bag and chop the corner off the bag. Pipe the mixture into the white of the eggs.
  5. Make the devil horns and tail by cutting the red pepper into each different shape.
  6. Serve!




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