Recipe - Devilled Eggs

Devilled Eggs by Foodland Recipe Kitchen

Preparation Time: 30 Minutes
Cooking Time: 6 Minutes
Serves: 16


  • 8 large free-range eggs
  • 2 tbsp whole egg mayonnaise
  • 2 tbsp cream
  • 2 tsp Dijon mustard
  • Squeeze of lemon juice
  • Sea salt flakes and ground white pepper to taste
  • Fresh dill fronds
  • Australian native finger lime caviar, pink if available
  • 16 rosemary flowers
  • Chives, finely chopped


  • Saucepan
  • Pipe


1. Place eggs in a saucepan and cover with cold water,
bring to the boil over high heat. Reduce heat, simmer
for 6 minutes, then drain and cover with cold water.

2. When cool, peel the eggs and cut in half lengthwise.
Scoop out yolks into a bowl and mash.

3. Add mayonnaise, cream, mustard, lemon juice and
seasonings to mashed yolks, mix to combine.

4. Spoon or pipe the yolk filling
back into the egg whites.

5. Decorate devilled eggs with a small frond of dill, finger
lime caviar and a rosemary flower. Place onto serving
plate or board and scatter with chopped chives.