Name: Julie Goodwin’s devilled eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 eggs, at room temperature; 2 tablespoons tomato sauce; 1 teaspoon Worcestershire sauce; 1 tablespoon mayonnaise; 1 teaspoon curry powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; mustard cress and sweet paprika, to serve

Julie Goodwin’s devilled eggs

Add a touch of retro flavour to your feast.

Makes 24

Prep

10M

Cook

10M

Resting

30M

Total

20M

Skip to Recipe

Devilled eggs are a retro favourite for any cocktail party, and deserve a special place on your Christmas platters. Julie Goodwin’s elegant recipe is so quick and simple to make, you’ll be making it for years to come.

Ingredients

12 eggs, at room temperature

2 tablespoons tomato sauce

1 teaspoon Worcestershire sauce

1 tablespoon mayonnaise

1 teaspoon curry powder

¼ teaspoon salt

¼ teaspoon ground black pepper

mustard cress and sweet paprika, to serve

Method

Bring a large saucepan of salted water to a simmer. Use a spoon to lower the eggs into the water one at a time. Bring to the boil; boil for 6 minutes. Remove the eggs from the water and leave them to cool in their shell. When cool, peel them, being very gentle to keep the whites intact. Cut the eggs in half from top to bottom. Remove the egg yolks and place in a small bowl.

Place the sauces, mayonnaise, curry powder, salt and pepper in the bowl with the cooked egg yolks, and mash with a fork to combine. Arrange the egg whites on a serving platter and spoon the yolk mixture back into the cavity.

Sprinkle eggs with a little cress and paprika.

What are devilled eggs?

Devilled eggs are a tasty party food appetiser or hors d’oeuvre that were especially popular in Australia in the 1960s. Boiled eggs are neatly sliced in half, yolks mixed with sauces and spices, then piped or spooned back onto the egg halves.