Classic Deviled Eggs
Prep time
Cook time
Total time
Deviled eggs have been eaten since the Roman times but they're still perfect as an appetiser.
Recipe type: Appetiser
Cuisine: Ancient
Serves: 12
  • 6 large eggs
  • ¼ cup of your favourite mayonnaise
  • ½ teaspoon white vinegar
  • 1 teaspoon dijon mustard
  • ⅛ teaspoon salt
  • 3 drops Worcestershire sauce
  • Freshly ground pepper
  • Paprika (smoky or sweet) for dusting
  1. Fill a large pot with water and bring it to the boil over medium-high heat.
  2. Carefully lower the eggs into the boiling water and boil for 30 seconds.
  3. Cover and reduce heat to barely a simmer and cook for an additional 11 minutes.
  4. Immediately place eggs in a bowl of ice water for 15 minutes
  5. Peel eggs, slice in half lengthwise and place the yolks in a small bowl.
  6. Mash the egg yolks with a fork until you get fine crumbles.
  7. Add the mayonnaise, vinegar, mustard and Worcestershire sauce and whisk well.
  8. Add salt and pepper and taste for seasoning.
  9. Divide the yolk mixture in all the egg white holes and dust with paprika and serve.
Recipe by Orgasmic Chef at