Devilled eggs

by Beca Lyne-Pirkis

A quick and easy recipe for children and adults to enjoy

A quick and easy recipe to make, for children and adults to enjoy! A good way of introducing spice to youngsters gradually, by adding a little more hot sauce every time you make the recipe.


3 eggs
1 tbsp mayonnaise
1 tsp hot sauce
Spring onion or chives, snipped, to serve


Hard boil the eggs for 10 mins and cook in cold water. Peel the shells off, cut the eggs in half and scoop out the yolks into a small bowl. Add in the mayonnaise and hot sauce and mash with a fork to combine.

Taste to check the seasoning, adding salt and pepper if needed, then spoon the filling back into the egg whites and garnish with some snipped spring onions or chives. Great for a picnic or for lunch with a salad.

Recipe: Beca Lyne-Pirkis