Devilled Eggs
Devilled Eggs
Open in full-screen mode

Devilled Eggs

25 MIN
15 MIN
As finger food fare, devilled eggs have never gone out of style. We’ve seen high-low twists pop up on bar and restaurant menus from Vancouver to Miami. Our fancyish reboot, with a simple garnish of microgreens or wafer-thin radish slices, proves that it doesn’t take much to refresh a classic.



  1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil. When the water begins to boil, cover the saucepan and remove from the heat. Let rest off the heat for 10 minutes.
  2. Remove the eggs and cool in an ice bath. Peel the eggshells. Cut the eggs in half lengthwise and remove the yolks. Set aside.
  3. In a bowl, using a fork, purée the yolks with the mayonnaise. Season with salt. Add the chives and combine gently.
  4. With two small spoons, fill each egg half with the yolk mixture. Place on a serving platter. Sprinkle with paprika and top with microgreens or radish.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.