Let’s start April with an egg-themed recipe. Easter is almost here, hopefully weather over the coming weeks and months will let us have more and more picnics, barbecues and other outdoors food feasts.

Devilled eggs work perfectly well for such occasions. Easy to make, satisfying and tasty. They’ll make a hit with everyone. Here’s a basic recipe with two variations.


Makes 4 eggs of each type
12 hard-boiled eggs, peeled
fresh vegetables and herbs to garnish

For the classic devilled eggs
2 tbsp / 30ml light mayonnaise
2 tsp Dijon mustard
Salt and freshly ground pepper

For the guacamole devilled eggs
1 avocado
1 tbsp coriander, chopped
1 tbsp fresh lime juice
0.5 fresh chilli, chopped
Salt and freshly ground pepper

For the tomato devilled eggs
3 tbsp chopped sun-dried tomatoes
1 tbsp mayonnaise
2 tbsp fresh basil
1 tsp smoked paprika,
Salt and freshly ground pepper


Cut the hard boiled, peeled eggs in half lengthwise.

Remove yolks and place three medium bowls. Set egg whites aside.

To prepare the classic devilled eggs, mash the yolks with a fork, stir in the mayonnaise, mustard, salt and pepper.

To prepare the guacamole devilled eggs, mash all the ingredients with a fork, add the yolks and mash further. Season to taste with salt and pepper.

To prepare the tomato devilled eggs, mix the sun-dried tomatoes with mayonnaise, egg yolks, basil and paprika. Season to taste with salt and pepper.

Spoon or pipe prepared yolk mixtures into egg white halves. Garnish with fresh spring vegetables and fresh herbs.

Bon appétit!
Lena x

Devilled eggs
Devilled eggs

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