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It is no secret I believe the devilled egg to be the perfectly formed party food. Usually at this time of year I go a little luxe with my Devilled Eggs Royale, made to mimic the classic breakfast dish finished with smoked salmon and a little lumpfish caviar, but this year I’ve come up with a new, wallet-friendly seafood version inspired by the retro starter that food magazines usually riff on every December as a festive starter idea: Prawn Cocktail Devilled Eggs.
The smashed yolks are flavoured with Marie Rose Sauce / Seafood Cocktail Sauce (no need to make it for a small batch or to add to the stress of holiday entertaining) because we’re British around here and still don’t quite ‘get’ the American idea of making a prawn shrimp cocktail with a spiked red sauce, enriched with cream (whatever you’ve got open) and spiked with Tabasco, lemon juice and sea salt before being piped back into the eggs and topped with a cooked king prawn, another splash of Tabasco, a sprinkling of paprika, and a sprig of fresh dill, because I don’t think the prawn cocktails traditional sliced iceburg lettuce would work very well on top of a devilled egg, do you?
Just how pretty do they look? And I used frozen prawns defrosted for another budget-friendly option.
Also as we’re talking party food (I’d pair these with a Classic Champagne Cocktail and my Mum’s Cheese Straws, by the way) you’ll be pleased to know you can easily make these ahead – just add the final flourish of dill, Tabasco and paprika at the last minute!
These easy Prawn Cocktail-inspired Devilled Eggs are made with Marie Rose Sauce, King Prawns and a dash of Tabasco for the classic starter served in bite sized form – the perfect elegant party food for the festive season!
4 large eggs
2 tbsp Marie Rose Sauce (also sold as seafood cocktail sauce)
1 1/2 tbsp double cream (see note)
1/4 tsp Tabasco, plus extra for garnishing
fresh lemon juice
8 cooked king prawns
sweet smoked paprika
Cook the eggs in a pan of boiling water for 10 minutes. Plunge them into a bowl of ice water to stop them from cooking and to cool them down.
Peel the eggs and halve them down the middle. Remove the yolks carefully with a teaspoon and transfer them to a small bowl.
Using the back of a spoon (it will make a smoother filling than if you were to use a fork) mash the yolks. Beat in the Marie Rose Sauce, the cream and the Tabasco. Season to taste with salt and lemon juice, and transfer the smooth mixture to a piping bag fitted with a star nozzle.
Pipe the filling back into the eggs before topping each with a prawn – position these carefully as they can help hide less than perfect piping!
Garnish each devilled egg with a dill sprig and splash a little Tabasco onto each prawn. Finish each with a sprinkling of sweet smoked paprika, and serve.
If you’ve not got double cream open but there is a pot of single cream in the fridge, use that instead!
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*