Vegetarian Devilled Eggs

Vegetarian Devilled Eggs

Looking for something simple, fun and exciting to add to your Easter appetizer repertoire? This quick and easy vegetarian devilled eggs recipe is a fun twist on the classic Easter devilled eggs recipe.

Prep time: 20 minutes

Cooking time: 10 minutes

Serves 4


  • 8 eggs
  • 4 tbsp Mayonnaise
  • 2 tbsp Sacha-ish Savoury Chili Condiment
  • 2 tbsp Mogambo Garlic Spread
  • 4 olives (pitted and chopped)
  • Pinch of salt
  • 1 green onion (sliced)


  1. Bring a pot of water to a boil, and add the eggs. Cook for 9 minutes, drain, and submerge in ice water, or running cold water. Let sit for 10 minutes, this will make them much easier to peel. 
  2. Peel, and cut all the eggs in half. Scoop the yolks into two separate bowls. In one bowl, add half the mayo, and the Sacha-ish. Whisk until the mixture is completely smooth. 
  3. In the other bowl, add the remaining mayo, and the Mogambo. Again, whisk until completely smooth, and add the olives. Taste both filling’s for seasoning, add a pinch of salt if needed. 
  4. Scoop the fillings into piping bags, and pipe back into the eggs. Don’t have piping bags? Just spoon them in, no need to be fancy here. 
  5. Garnish with the green onion, and serve.