Name: Nigella Deviled Eggs
Prep time: 10 min
Cook time: 13 min
Total time: 38 min
Ingredients: 12 large eggs; 4 tablespoons mayonnaise; 1 - 2 teaspoons English mustard; 1 teaspoon Maldon sea salt flakes; ¼ teaspoon paprika; 3 - 4 drops of Tabasco; 2 tablespoons extra virgin olive oil; 2 teaspoons finely chopped chives

This creamy Nigella Deviled Eggs recipe is made with perfectly cooked eggs, rich mayonnaise, tangy English mustard, olive oil, and a dash of Tabasco. This recipe creates the ultimate savory and smooth appetizer, perfect for any party or gathering. It’s a timeless classic that’s ideal for holiday platters or summer picnics and makes 18 elegant deviled eggs.

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Nigella Deviled Eggs Ingredients

12 large eggs, at room temperature
4 tablespoons mayonnaise
1 – 2 teaspoons English mustard
1 teaspoon Maldon sea salt flakes, or more to taste
¼ teaspoon paprika, plus more for sprinkling
3 – 4 drops of Tabasco, to taste
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped chives

How To Make Nigella Deviled Eggs

Cook the eggs perfectly: Bring a large saucepan of water to a boil. Gently lower the eggs into the boiling water, bring it back to a boil, and cook for exactly 1 minute. Then, turn off the heat and let the eggs stand in the hot water for 12 minutes.
Cool and peel the eggs: While the eggs are standing, fill a large bowl with ice and cold water. After 12 minutes, use a spoon to transfer the eggs into the ice bath. Let them cool for 15 minutes before carefully peeling them.
Separate yolks and whites: Slice each peeled egg in half lengthwise. Gently pop the yolks out of the whites and place them into a mixing bowl. Arrange the 18 neatest-looking egg white halves on a serving plate.
Make the creamy filling: To the bowl of yolks, add the mayonnaise, 1 teaspoon of English mustard, salt, paprika, and Tabasco. Mash everything with a fork, then use a stick blender to blitz the mixture until combined. Add the olive oil and blitz again until completely smooth.
Adjust the consistency: The filling will be very thick. Stir in 2-3 tablespoons of hot water from a freshly boiled kettle until you reach a smooth, pipeable consistency. Taste and add more mustard or Tabasco if desired.
Fill and garnish the eggs: Spoon the yolk mixture into a piping bag fitted with a star nozzle. Pipe golden rosettes of the filling into each egg white hollow. Alternatively, use two small spoons to mound the filling. Sprinkle with a little extra paprika and the finely chopped chives before serving.

Recipe Tips

Use Room Temperature Eggs: Starting with eggs that aren’t ice-cold helps them cook more evenly and can reduce the risk of the shells cracking when they hit the hot water.
Don’t Skip the Ice Bath: Plunging the cooked eggs into ice water immediately stops the cooking process. This is the key to preventing a greenish-gray ring from forming around the yolk and also makes the eggs much easier to peel.
Blitz for Smoothness: For the absolute creamiest, silkiest filling, a stick blender (immersion blender) is far more effective than just a fork. It completely breaks down the yolks and emulsifies the ingredients perfectly.
Add Hot Water Slowly: The hot water thins the filling to a perfect piping consistency. Add it one tablespoon at a time until the mixture is smooth and soft, but not runny.

What To Serve Deviled Eggs

Deviled eggs are the quintessential party appetizer and are fantastic on their own. They are a classic addition to any holiday platter, barbecue spread, or picnic basket. Serve them alongside a charcuterie board with cured meats and cheeses, or as a starter before a main course of roasted chicken or glazed ham. They also pair well with a simple green salad for a light lunch.

How To Store Deviled Eggs Leftovers

Refrigerate: Store leftover deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. For best results, you can store the unfilled egg whites and the yolk filling in separate airtight containers and assemble them just before serving.
Freeze: Freezing is not recommended for deviled eggs. The texture of both the egg whites and the mayonnaise-based filling will become watery and unpleasant upon thawing.

Nigella Deviled Eggs Nutrition Facts

Calories: 85 kcal
Total Fat: 7g
Saturated Fat: 1.5g
Cholesterol: 165mg
Sodium: 140mg
Total Carbohydrate: 0.5g
Dietary Fiber: 0g
Sugars: 0g
Protein: 5g

Frequently Asked Questions

Can I make these ahead of time? Yes. You can cook and peel the eggs and make the filling up to a day in advance. Store the egg whites and the filling separately in airtight containers in the fridge. For the best freshness, pipe the filling into the whites just before you plan to serve them.
What is English mustard and can I substitute it? English mustard is a very pungent, hot mustard. If you can’t find it, you can substitute it with an equal amount of Dijon mustard, which has a similar tangy flavor but is slightly less spicy. Do not use American yellow mustard, as the flavor profile is very different.
I don’t have a piping bag. How else can I fill the eggs? If you don’t have a piping bag, you can spoon the filling into a sturdy zip-top plastic bag, press the filling into one corner, and snip off the tip. This creates a simple, disposable piping bag. Alternatively, you can simply use two small teaspoons to neatly scoop and mound the filling into the egg whites.
Why is Nigella’s cooking method so specific? This method of boiling for one minute and then letting the eggs stand in hot water is a gentle way to cook the yolks perfectly without overcooking them. It results in a tender egg white and a bright yellow, creamy yolk, completely avoiding the dreaded green ring that comes from boiling eggs for too long.

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