Devilled eggs

Devilled eggs also known as eggs a la Mimosa have been around since the late 1800’s. Essentially a halved hard boiled egg with the yolk seasoned and whipped is piped back into the egg. Its a wonderful base to add various flavours to. I do a coconut and Thai curry version, an Indian version with green chutney, sometimes  I add parsley or chives.

8 eggs

1/2  cup good quality mayonnaise

1.5  teaspoon lime juice

1 teaspoon ground yellow mustard paste such as Dujon or hot sauce of your choice

2 tsp water

salt and pepper to taste

cayenne pepper for sprinkling

Freshly ground black pepper

4 tablespoons of Ikura (salmon roe) (optional)


Optional additions and topping

Chopped herbs like parsley and tarragon

Chorizo, ham, smoked salmon


  1. Place eggs in a in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, and cook for 8 minutes. Remove from heat and then rinse under cold tap water continuously for 2 minutes. Let sit in cold water for 10-15 minutes until totally cool.
  2. Prepare a small bowl of cold water. Crack egg shells and carefully peel them inside the cold water. Gently dry with paper towels and place the egg on another plate.
  3. Once all the eggs are done slice the eggs in half lengthwise. Carefully spoon out  yolks to a medium bowl, and reserve the whites on a serving platter.
  4. Using a hand or stand mixer whip the egg yolks with lime juice, mustard, 2 tsp water a little salt and black pepper until smooth about 2 minutes on medium speed.
  5. .Add mayonnaise and whip again until smooth and creamy. Adjust for salt.
  6. Spoon this mixture into a piping bag with a tip of your choice and pipe into each egg cavity.
  7.  Sprinkle with cayenne, herbs if you choose and some Ikura on top and serve.