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Recipe: Classic Devilled Eggs

In case you’re stuck in a recipe rut this month, here’s a fail-safe favourite to add to your repertoire. Happy cooking and eating!

Serves 8

From: Caitlin McNeal, American

Classic Devilled Eggs
Classic Devilled Eggs

“This is a great recipe for easy entertaining, and for using up all those hidden Easter eggs!”


  • 1 dozen large eggs
  • ½ cup mayonnaise
  • 1½ teaspoon Dijon mustard
  • 1½ teaspoon yellow mustard
  • 3 dashes of Worcestershire sauce
  • Salt
  • Sweet paprika or pure ancho chile powder, for garnish


  1. In a medium saucepan, cover the eggs with cold water and bring to a boil. Cover, remove from the heat and let stand for 12 minutes
  2. Drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
  3. Drain and peel the eggs; pat dry. Cut the eggs in half length-wise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards, and Worcestershire sauce, and pulse until smooth and creamy; season with salt.
  4. Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika. Serve chilled or at room temperature.

Note: This recipe can be prepared through step three and refrigerated.

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This article first appeared in the April 2017 edition of Expat Living Singapore. Subscribe now!