Devilled Eggs II

Devilled Eggs II is a traditional British recipe for a classic starter or snack of boiled eggs that are halved, have their yolks removed and mixed with paprika, mayonnaise, white vinegar and mustard powder before re-filling the hollows in the egg with the mixture and serving on a bed of lettuce. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Eggs II.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating: 4.5 star rating

Tags : British Recipes


Method:

Place eggs in a pot of salted water. Bring the water to a boil, and leave the eggs to cook in the boiling water until they are hard boiled (approximately 10 to 15 minutes). Drain the eggs and allow to cool before peeling the shell.

Cut the eggs in half lengthways and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in the vinegar, mayonnaise, mustard, salt and pepper. (You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.)

Carefully spoon the egg yolk mixture back into the egg whites, but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Chill before serving.

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