Devilled eggs (or Deviled Eggs in America) are an easy vegetarian snack to have on hand over the Easter holidays, which, if you have hard boiled your eggs in advance, can be put together in a few minutes. Deliciously seasonal, and a welcome change from all that chocolate!
Hard boiled eggs in their shells can be kept in the fridge for about a week after cooking. To avoid confusion with fresh eggs, either put them in a tub or mark the shell with pencil. Gently roll the eggs around a few times during the first minute or so of cooking to get the yolks to settle in the middle, and once cooked plunge into a bowl of cold water to rapidly cool and to stop the outside of the yolk going grey.
- 4 hard boiled eggs
- 2 tbs mayonnaise
- 1 tbs chilli sauce
- 2 tbs finely grated cheddar cheese
- Salt and pepper to season
- Cut the eggs in half lengthwise. Pop out the yolks and put into a small bowl. Add the rest of the ingredients and mix well. Season to taste.
- Spoon the yolk mixture into the egg white halves.
This Easter Waitrose are encouraging people to share their Easter photos using #GoodEgg. Some lucky participants will win prizes including a Heston Golden Easter Egg, Easter Hampers, cases of wine, vouchers and Waitrose cookery school vouchers.
Waitrose will also be making a charitable donation to Great Ormond Street Hospital Children’s Charity, as well as delivering chocolate eggs for the children to enjoy at their Easter party.