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Devilled Eggs with Rayu Sauce

Preparation time: 

These jewelled eggs make perfect canapés, but can also be enjoyed for breakfast, lunch and dinner. Filled with moussey avocado and slicked with fiery rayu sauce, the retro devilled egg has just been “millennialed”.



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Place the eggs in a saucepan, cover with water and bring to the boil. Once the eggs hit boiling, turn the heat down and simmer for 7 minutes.
    2. Drain the water off the eggs, and allow them to cool under cold running water for about a minute.
    3. Crack the egg against a hard surface and peel the shell away from the egg.
    4. Using a sharp knife, cut the eggs in half, lengthwise. Scoop the yolk out using in a spoon. Set the white aside for later and put the yolk, avocado, vinegar, chives, salt, pepper and mustard into a blender. Blitz for a minute or two until everything is silky smooth. Adjust seasoning to your taste — don’t be afraid to add more salt, pepper or vinegar, the avocado and egg can take it!
    5. Using a teaspoon, fill each egg white half with velvety avocado, and place on a platter. Spoon rayu sauce over each egg, and sprinkle of chives.
    6. Serve as a a canapé, or enjoy for breakfast, lunch, dinner and a snack —so versatile!

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