Devilled eggs

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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.