If you’ve never tried a devilled egg before, now’s the time to embrace this retro classic. We’ve given 2 garnish options - a bacon shard and cheese crisp. Use either, both, or simply finish the eggs with a sprinkle of herbs and paprika instead.
finely chopped cornichons or gherkins, plus 2tsp pickle juice from the jar, keep separate
1Tbsp.
finely chopped soft herbs, we used chives and dill, plus extra to sprinkle, optional
Hot smoked paprika, to sprinkle, optional
For the bacon shards, optional
2
smoked streaky bacon rashers
Pinch light brown soft sugar
Pinch hot smoked paprika
For the cheese crisps, optional
2Tbsp.
finely grated extra mature Cheddar (about 12g)
Directions
Step 1Cook the eggs in a large pan of boiling water for 10min. Using a slotted spoon, transfer to a bowl of iced water to cool. Drain, carefully peel and set aside.
Step 2Meanwhile, prepare your chosen garnish(es), if making. Preheat oven to 200°C (180°C fan) mark 6. For the bacon shards, line a small baking sheet with baking parchment. Lay on the bacon and sprinkle over the sugar and paprika. Cook for 15-20min, or until deep golden brown. Cool completely on the sheet, then break into shards.
Step 3For the cheese crisps, line a small baking sheet with baking parchment. Add the cheese in 2 piles, spacing well apart. Gently pat into rough 6 x 12cm rectangles. Cook for 8-10min, or until melted and golden (they will crisp on cooling). Cool completely on the sheet, then break into small pieces.
Step 4Halve the peeled eggs and carefully scoop out the yolks into a small bowl. Add the mayonnaise, mustard, pickle juice and some seasoning and mash thoroughly with a fork until smooth (see GH TIP). Stir in the cornichons/gherkins and herbs; check seasoning.
Step 5Pipe or spoon the filling into the egg whites and garnish with bacon shards and/or cheese crisp, if made. Sprinkle over a little paprika and/or herbs and serve.
GET AHEAD
Fill the devilled eggs (without garnish) up to a day ahead; pack into an airtight container in a single layer and chill. Make garnishes up to 3hr ahead. Cool and store in an airtight container at room temperature. Complete recipe up to 2hr ahead.
GH TIP
For an extra smooth, pipeable mixture, whizz with a stick blender before mixing in remaining filling ingredients with a spoon.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
