Devilled Eggs

Randy Sanchez’s Devilled Eggs

Serves: (makes 12 half eggs)     Prep: 15 mins     Cook: 15 mins


  • 6 eggs at room temperature, stored on their sides for 24 hours before cooking if possible (see Note 1)
  • 4 tbsp mayonnaise (preferably whole egg)
  • 1 ½ tsp softened butter
  • 1 tsp white wine vinegar
  • 1 ½ tsp good quality mustard (see Note 2)
  • Good shake of hot sauce  (see Note 3)
  • ½ tsp celery salt



  • 1 ½ tbsp chopped chives (plus more for garnish)
  • Smoked paprika powder, to garnish


  1. Put the eggs in a pan large enough to hold them in one layer and cover with about 2cm cold water. Bring to the boil, then immediately turn down the heat so the water just simmers, then cook for a further 12 minutes.
  2. Scoop out and place under cold running water until completely cool.  (To save clean-up, tip out as much hot water as you can and run cold water into the pot until it’s cold)
  3. Tap the eggs against a hard surface to crack the shells all the way round, then starting at the blunt end, carefully peel them. If you really want to impress, cut a little off each side so they will sit flat on the plate, then cut in half.
  4. Scoop out the yolks into a small bowl and mash with a fork. In a separate bowl, whip together the mayonnaise, butter, vinegar, mustard, hot sauce and celery salt with a little pepper until well combined, then stir in the egg yolk and chives. Taste and add more of any of the seasonings to suit your taste.
  5. Spoon or pipe into the egg whites, arrange on a plate and sprinkle with a little smoked paprika and chives before serving. 


Note 1:  Storing the eggs on their side gives you a higher chance of the yolk being centred, which means both halves of the egg will be even and you won’t end up with some really thin egg white walls.  It’s not an exact science, but you will get a better strike rate with this method than if they were stored upright.

Note 2:  We make our own hot seeded mustard, but use any mustard you like (Dijon is a nice choice).

Note 3:  We may be a touch biased, but we use Randy Sanchez Sauce Co hot sauces for this recipe.  Choose the one that suits your taste and heat threshold.  Note that if you use our ‘Beet The Reaper’ sauce, it will not only be super-duper spicy, it will colour the filling.  😊

What do you do with your leftover filling? It goes pretty great on toast the next day!

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