Devilled Eggs with Spitfire Chilli Mustard and Mayonnaise
Entertaining, Gluten Free, Lovely Lunches, Meat Free Marvels, Quick & Easy, Simple Sides

Devilled Eggs with Spitfire Chilli Mustard and Mustardy French 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 Mustardy French 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 Mustardy French Mayonnaise
1–2 tsp Spitfire Chilli Mustard
1 tsp sea salt flakes
¼ paprika, plus extra for sprinkling
chives for sprinkling

Mustardy French Mayonnaise

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Spitfire Chilli Mustard

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