Deviled eggs recipe

Treat the family this autumn with this tasty deviled eggs recipe

45 mins cooking | Makes 24



  • 12 eggs
  • 2/3 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 tablespoon each finely chopped fresh chives and flat-leaf parsley


  1. Boil eggs in a large saucepan of water — about 6 minutes or until hard. Cool, then peel and halve each egg.
  2. Carefully scoop egg yolks from whites into a medium bowl. Place egg white halves on serving platter.
  3. Mash egg yolks with mayonnaise and mustard until smooth; stir in herbs, season to taste.
  4. Spoon egg yolk mixture into a piping bag fitted with a 1.5cm fluted tube; pipe mixture into the egg white halves.
  5. Serve deviled eggs sprinkled with extra parsley or chives.

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