Entertaining

Devilled egg wreath

Name: Devilled egg wreath recipe
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 12 hard-boiled eggs; ⅓ cup (100g) aioli (or mayonnaise); 40.00 ml finely chopped dill pickle; 1 eschalot, finely chopped; 40.00 ml dill sprigs, finely chopped; 2 tsp Dijon mustard; 1 tsp sweet paprika, plus extra to sprinkle; Dill sprigs and chervil to garnish

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15m

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by Phoebe Hird

Dec 24, 2024

A festive twist on a classic party staple, this devilled egg wreath turns creamy, tangy egg filling into a show‑stopping Christmas centrepiece. Easy to assemble and perfect for grazing with bubbles, it’s a holiday appetiser that’s as pretty as it is delicious.

12 hard-boiled eggs
⅓ cup (100g) aioli (or mayonnaise)
2 tbs finely chopped dill pickle
1 eschalot, finely chopped
2 tbs dill sprigs, finely chopped
2 tsp Dijon mustard
1 tsp sweet paprika, plus extra to sprinkle
Dill sprigs and chervil to garnish

Method

1.

Cut peeled eggs in half lengthwise. Remove the yolks and place in a large bowl. Add the remaining ingredients to the yolks. Mash with a fork until smooth. Season with salt and pepper to taste.
2.

Using a piping bag fitted with a plain nozzle (or a teaspoon), fill the egg whites with the yolk mixture. Arrange dill sprigs on a round serving platter in the shape of a wreath and place your filled eggs on top. Garnish with a sprinkle of paprika and some chervil. Season with salt flakes and cracked pepper to taste.

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