Trish Deseine’s Classic Devilled Eggs

Food editor Trish Deseine shares her take on classic devilled eggs …

They’re called Oeufs Mimosa in French, with a little of the yolks crumbled over the top, reminiscent of yellow mimosa blossom. Here, I’ve turned the French garnish to my advantage, in order to avoid the dreaded piping bag and nozzle while filling the egg halves. But if channeling Margot Leadbetter is your thing, don’t let me stand in your way. You can also play around with the flavour, using curry, spice mixes, anchovies and lemon or saffron and tomato.

For 4

20 minutes cooking & preparation 

5 minutes cooling 

12 fresh eggs

4 to 5 tablespoons good mayonnaise

2 teaspoons smoked (or plain) paprika

1 tablespoon chives, finely chopped

Salt & pepper

Bring a large pan of water to the boil and cook the eggs for 10 minutes.

Empty the boiling water and run the eggs under cold water. Leave them to cool for 5 minutes before peeling.

Cut the eggs in half. Remove the hardened yolks, keeping one aside for the mimosa effect.

Mash the yolks with the mayonnaise, paprika and season with salt and pepper.

Set the half eggs on a plate, fill the cavities with the soft egg yolks, garnish with the remaining crumbled yolk and chopped chives and serve.


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