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Devilled Eggs with Spitfire Chilli Mustard and Rich & Creamy Mayonnaise

These Devilled Eggs, including a teaspoon or two of our Spitfire Chilli Mustard for a fiery twist, are sure to be a hit at a Saturday carpet picnic, and also make for the perfect lunchbox accompaniment.


Hard boil the eggs and cut in half. Scoop out the yolk and in a bowl mix with the Rich & Creamy Mayonnaise, Spitfire Chilli Mustard, paprika and salt. Carefully put the mixture back in the eggs and sprinkle with paprika and snipped chives.


12 large free-range eggs, at room temperature
4 tbsp Rich & Creamy Mayonnaise
1–2 tsp Spitfire Chilli Mustard
1 tsp sea salt flakes
¼ paprika, plus extra for sprinkling
chives for sprinkling

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