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Devilled Eggs



12 piece(s)

Devilled Eggs

  • 350 g water
  • 6 eggs, large
  • 35 g mayonnaise
  • 1 tsp white wine vinegar
  • 1 tsp English mustard
  • 1 pinch fine sea salt
  • 1 pinch ground black pepper
  • smoked paprika, for garnish, to taste

Recipe's preparation

  1. Place water in mixing bowl, insert simmering basket and place eggs into it then cook 14 min/Varoma/speed 1.
  2. Immediately remove simmering basket with aid of spatula and place simmering basket with eggs under cold running water to stop cooking process. Crack egg shells under cool running water. Peel eggs carefully then gently pat dry with paper towel. Slice eggs in half lengthwise and gently remove egg yolks. Place egg whites on a serving plate. Clean mixing bowl.
  3. Place mayonnaise, reserved cooked egg yolks, vinegar, mustard, salt and pepper in mixing bowl then mix 20 sec/speed 3. Scrape down sides of mixing bowl with spatula and mix again 10 sec/speed 3.
  4. Evenly distribute heaped teaspoons of yolk mixture into the cooked egg whites. Sprinkle with paprika and refrigerate until serving.

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Replace English mustard with other mustards of choice (e.g. Dijon mustard).

Vinegar can be replaced with lemon juice.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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