Bloody Mary devilled eggs - Halen Môn

Bloody Mary devilled eggs

by | Nov 24, 2022



  • 6 large eggs
  • 3 tbsp mayonnaise (or 2 tbsp mayonnaise  + 1 tbsp thick yogurt)
  • 1 tbsp Bloody Mary Ketchup
  • ½ tsp hot sauce or chilli powder
  • Salt and pepper to taste
  • Popeth seasoning

    Devilled eggs, like Marie Rose sauce and bootcut jeans, are having a come back, and this Halen Môn twist makes us glad that they are. We think they’d be a perfect canape.  The Popeth seasoning adds a moreish savoury crunch which we love, but you could use toasted seeds and a generous pinch of our salt too.

    Put the eggs in a medium pan of water and bring to the boil, simmer for 10 minutes. Transfer the eggs to a bowl of cold water before careful peeling. Use a sharp knife to slice lengthways.

    Scoop the yolks into a small bowl with the mayo, yogurt and ketchup. Add hot sauce or extra chilli powder if you want more heat. Season with salt and pepper, tasting as you go. Use a whisk to combine all the ingredients and make a smooth filling.

    In a skillet or frying pan on a medium heat, toast the Popeth seasoning for 3-4 minutes until starting to colour and smell fragrant. Leave to cool.

    Use a piping bag or spoon to fill the eggs before scattering over the Popeth.

    RECIPE: El Kemp

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