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, juice of
  • 2 tbs fresh parsley, finely chopped
  • 1 tbs chives, chopped


  1. Place the eggs in a pan and cover them with room temperature water. Stir the eggs, rotating them, while they come to a simmer.
  2. Turn off the heat, cover the pan, and leave the eggs for 12 to 15 minutes, depending on the size of the eggs. If you boil or overcook them, they will tend to get gray around the edges of the yolks. Drain the eggs and run them under cold water. Crack them immediately and carefully peel them under cold running water.
  3. Slice each egg in half and carefully remove the yolks. Mash yolks with Marmite™, mayonnaise, mustard, lemon juice and parsley. Spoon or pipe the mixture back into the white halves, which have been slightly trimmed on the bottom so they stand upright.
  4. 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-Calories 110
  • Protein 10
  • Fat-Saturated 2
  • Carbohydrate 1
  • Carbohydrate-Sugars 1
  • Sodium 225
  • Potassium 140
  • Calcium 42
  • Iron 2.2