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Devilled eggs benedict

Published on December 8, 2015
Home » Good stuff » Recipes » Christmas pro chef » Devilled eggs benedict

We asked Andrew Grills, head chef at The Mill House Inn in Trebarwith, for his fave easy canapé, and he chose the classic devilled egg – with a twist

You will need

Prosciutto 4 slices
Eggs 6 hard boiled (peeled and cut in half lengthways)
Lemon juice 4 tbsp
Mayonnaise 3 tbsp
Cayenne pepper 1 tbsp
Chives (optional)


  1. Preheat the oven to 220°c/gas 7, place the prosciutto between 2 sheets of baking paper on a tray, with another tray on top, then bake for 10 minutes or until crisp.
  2. Scrape all the yolks out of the eggs and place in a bowl along with the lemon juice, mayonnaise and cayenne pepper.
  3. Using a whisk, mash the mixture until smooth and combined, and season to taste.
  4. Put the mixture into a piping bag and pipe it into the egg whites.
  5. Top with the crisp prosciutto, chives and some cayenne pepper and serve.

Also try


This fabulous vanilla cured salmon dish from Dale McIntosh makes the perfect Christmas Day starter


Ian Middleton gives us a sneaky taste of Dukes spectacular Devon seafood evenings with this Lyme Bay scallop dish