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Plate of prawn cocktail devilled eggs.

Prawn Cocktail Devilled Eggs

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Makes 8
  • Category: Canapes
  • Diet: Gluten Free


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
  • sea salt
  • fresh lemon juice
  • 8 cooked king prawns
  • dill sprigs
  • sweet smoked paprika


  1. 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.
  2. Peel the eggs and halve them down the middle. Remove the yolks carefully with a teaspoon and transfer them to a small bowl.
  3. 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.
  4. 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!
  5. 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!