How to Make Devilled Eggs Two Ways


Devilled Eggs Two Ways | MiNDFOOD Recipes & Tips

How to Make Devilled Eggs Two Ways

A staple in any kitchen, eggs are nutritious and versatile. Here, tips to help ensure your egg eating experience is delicious, every time.

For perfectly boiled eggs, there are a couple fail-proof rules to adhere to. First, starting the eggs in cold water in the saucepan will reduce the likelihood of the shells cracking while cooking. Plus, making sure the water is gently simmering rather than rapidly boiling will mean the whole egg will cook evenly.

Smoked Salmon & Dill

6 eggs, hard-boiled
50g hot-smoked salmon, flaked into small pieces
3 tbsp mayonnaise
1 tsp fresh dill, chopped, plus extra sprigs for garnish
1 tsp lime or lemon juice

Hummus & Chives

6 eggs, hard-boiled
4 tbsp hummus
1 tsp lemon juice
1 tsp finely chopped parsley
1 tsp chopped chives and microherbs


Place up to six eggs in a heavy-based saucepan. Make sure there is space between each egg for even heat distribution. Add cold water so it covers eggs by two centimetres, and bring to a gentle boil over high heat. As soon as the water starts to simmer, turn the heat to low and time for four minutes for medium-boiled eggs (creamy but not running yolks) or seven minutes for hard-boiled. Remove from heat and drain the hot water. Cover the eggs with cold water to halt the cooking and leave to cool in the water for at least 10 minutes before peeling.

Peel eggs and cut in half lengthways. Scoop out egg yolk, roughly chop and place into a bowl. Add remaining ingredients and fold together, being careful not to overmix. Use a teaspoon to fill the egg white halves with little


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