Devilled eggs

Devilled eggs

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  • 8
  • Easy
  • Carb Conscious
  • 15 minutes
  • 10 minutes
  • Woolworths Cape Lady Rosé 2019


  • 18 large free-range eggs
  • 1/2 avocado, peeled and stoned
  • 200 g hummus
  • 100 g Woolworths frozen petit-pois, blanched
  • 2 T Woolworths fresh basil pesto
  • 160 g Woolworths sour cream-and-chive dip
  • 125 g Woolworths smoked snoek pâté
  • Woolworths edible flowers, to garnish
  •  Woolworths seed-and-nut sprinkle, to garnish
  • For the beetroot hummus, blend:
  • 1 small beetroot, cooked
  • 180 g hummus

Cooking Instructions

1. Bring a saucepan of water to the boil. Boil the eggs until medium-hard (6–9 minutes). Allow to stand in cold water before peeling.
2. Once cool, cut in half, remove the yolks and set aside.
3. Blend the avocado, hummus, peas and pesto. Place each filling in a separate piping bag and cut 5 mm off the tip of each bag. Just before serving, pipe the dips into the egg whites. Garnish with the crumbled egg yolks, flowers and seed- and-nut sprinkle.

Find more party snack and canapé ideas here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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