Deviled Eggs

Devilled eggs recipe Devilled eggs recipe

This deviled egg recipe is a perfect starter or an ideal party food.

4 people 10 minutes 30 minutes


  • 0 - Black Pepper to taste
  • 1 pinch Cayenne Pepper
  • 12 - Eggs
  • 0.25 tsp English Mustard Powder
  • 1 tbsp Greek Yoghurt plain
  • 1 tbsp Jalapeno pickled, in juice, finely chopped
  • 3 tbsp Mayonnaise
  • 0 - Paprika to garnish
  • 0 - Salt to taste
  • 1 handfull SuperValu Fresh Parsley Flat Leaf chopped, to garnish
  • 0 - SuperValu Streaky Bacon Rashers
  • 0 - SuperValu Sunflower Oil for frying
  • 1 pinch Turmeric


  1. Boil the eggs in the boiling water for 10 minutes.
  2. Turn off the heat and let the eggs sit for 5 minutes.
  3. Remove from the hot water, peel, rinse and chill in the fridge for 30 minutes.
  4. Cook the bacon until crispy in a frying pan with a little sunflower oil.
  5. Remove immediately to a paper towel, and set aside to cool.
  6. Once it is cool, chop the bacon into smaller pieces with a knife or scissors.
  7. Remove eggs from fridge and slice each egg in half, lengthwise.
  8. Carefully remove the yolks and place in a bowl.
  9. Using a fork, mash the yolks until crumbly.
  10. Add the mayo, Greek yogurt, jalapeños, mustard, cayenne and turmeric and stir well to combine.
  11. Season with salt and pepper.
  12. Spoon the mixture into the egg whites and top with the crispy bacon.
  13. Sprinkle with parsley and paprika.
  14. Store in the fridge until ready to serve. These will keep in an airtight container for up to 2 days.
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