Prep:  10 min
Cook:  18 min
Makes:  12
Serves:  6
Average: 4.6 (18 votes)
Recipe by: Australian Eggs
This easy devilled egg recipe is the ultimate retro appetiser or snack to serve on Christmas Day or any other festive occasion. This new devilled egg recipe can be ready in less than 30 minutes.
Credit: Whisk Media Group

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The new devilled egg
  1. Bring a large saucepan of water to the boil. Add eggs and simmer for 10 minutes for hard-boiled eggs. Drain and stand in cold water. Crack shells and gently peel. Trim the base of each egg so they stand up. Trim a third the top off each egg and scoop out the egg yolk.
  2. Place the egg yolks, sour cream, mayonnaise, mustard, salt and pepper in a bowl and mash until smooth.
  3. Spoon the egg yolk mixture into a piping bag or zip-lock bag. Snip the end off the bag and pipe the filling back into the eggs. Place on a serving platter and refrigerate.
  4. Bring a small saucepan of water to the boil. Add the asparagus and cook for 1 minute or until just tender. Drain and stand in cold water.
  5. Heat a large non-stick frying pan over medium heat. Cook bacon for 3 minutes each side until golden and crisp.
  6. Trim the asparagus tips to about 2cm and push into the filling (see tip). Serve the eggs topped with asparagus, chives, bacon and paprika.
Tips & Hints:
  • You can use the asparagus stems in salads, omelettes or tarts.
  • These can be made up to a day ahead and kept, in an airtight container in the fridge.
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