Devilled Marmite™ eggs

Devilled Marmite™ eggs

At a glance

  • Preparation
  • Cook time
  • Difficulty Easy
  • Serves 8


  • 12 eggs
  • 1 tbs Marmite™
  • 1 tbs mayonnaise
  • 1 tsp Dijon mustard
  • ½ lemon, juiced
  • 2 tbs fresh parsley, finely chopped
  • 1 tbs chives or watercress leaves, chopped


  1. Place the eggs in a pot and cover them with room temperature water. Bring to a simmer and stir gently, rotating the eggs.
  2. Turn off the heat, cover the pan, and leave the eggs for 12 to 15 minutes, depending on the size of the eggs. (Note: If you boil or overcook them, they will tend to get grey around the edges of the yolks.)
  3. Drain the eggs and run them under cold water. Crack them immediately and carefully peel them under cold running water.
  4. Slice each egg in half and carefully remove the yolks. Mash yolks with Marmite™, mayonnaise, mustard, lemon juice and parsley.
  5. Trim the bottom of the egg whites slightly so that they stand upright
  6. Spoon or pipe the mixture back into the white halves.
  7. Garnish with chives or watercress leaves to serve.

Our Tips

  • Centre the yolk in the eggs by turning the egg carton on its side the night before cooking. 
  • The older the eggs the easier the shell is to peel off.

Nutritional info

Per serving

  • Energy-Kilojoules 461
  • Energy-Calories 110
  • Protein 8
  • Fat-Total 8
  • Fat-Saturated 2
  • Carbohydrate 1
  • Carbohydrate-Sugars 0.7
  • Sodium 204
  • Potassium 174
  • Calcium 28
  • Iron 2.1
  • Dietary-Fibre 1.2