If you’ve never tried a devilled egg before, now’s the time to embrace this retro classic. We’ve given 2 garnish options - a bacon shard and cheese crisp. Use either, both, or simply finish the eggs with a sprinkle of herbs and paprika instead.
1 Tbsp. finely chopped cornichons or gherkins, plus 2tsp pickle juice from the jar, keep separate
1 Tbsp. finely chopped soft herbs, we used chives and dill, plus extra to sprinkle, optional
Hot smoked paprika, to sprinkle, optional
For the bacon shards, optional
2 smoked streaky bacon rashers
Pinch light brown soft sugar
Pinch hot smoked paprika
For the cheese crisps, optional
2 Tbsp. finely grated extra mature Cheddar (about 12g)
Directions
Step 1Cook the eggs in a large pan of boiling water for 10min. Using a slotted spoon, transfer to a bowl of iced water to cool. Drain, carefully peel and set aside.
Step 2Meanwhile, prepare your chosen garnish(es), if making. Preheat oven to 200°C (180°C fan) mark 6. For the bacon shards, line a small baking sheet with baking parchment. Lay on the bacon and sprinkle over the sugar and paprika. Cook for 15-20min, or until deep golden brown. Cool completely on the sheet, then break into shards.
Step 3For the cheese crisps, line a small baking sheet with baking parchment. Add the cheese in 2 piles, spacing well apart. Gently pat into rough 6 x 12cm rectangles. Cook for 8-10min, or until melted and golden (they will crisp on cooling). Cool completely on the sheet, then break into small pieces.
Step 4Halve the peeled eggs and carefully scoop out the yolks into a small bowl. Add the mayonnaise, mustard, pickle juice and some seasoning and mash thoroughly with a fork until smooth (see GH TIP). Stir in the cornichons/gherkins and herbs; check seasoning.
Step 5Pipe or spoon the filling into the egg whites and garnish with bacon shards and/or cheese crisp, if made. Sprinkle over a little paprika and/or herbs and serve.
GET AHEAD
Fill the devilled eggs (without garnish) up to a day ahead; pack into an airtight container in a single layer and chill. Make garnishes up to 3hr ahead. Cool and store in an airtight container at room temperature. Complete recipe up to 2hr ahead.
GH TIP
For an extra smooth, pipeable mixture, whizz with a stick blender before mixing in remaining filling ingredients with a spoon.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
