Devilled Eggs

Chef: Wonky Kitchen

Serves: 1 voracious person - 18 peckish people

Devilled Eggs


  • 12 large, free-range eggs at room temperature
  • 4 tbs mayonnaise
  • 1 tbs Wonky Chilli Tomato Relish
  • 1 tsp sea salt flakes
  • ¼ tsp paprika plus extra for sprinkling
  • 2 tbs rapeseed oil
  • 2-3 tbs water from a freshly boiled kettle
  • 2 tsp finely chopped chives


Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.

While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully.

Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two.

Add the mayonnaise, a tbs of Wonky Chilli Tomato Relish, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning, and stir in as much of the water as you need to help form an easy piping consistency.

Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish.

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