Party Food: Devilled Egg Baguette Bites – Easy to make, and even easier to eat, these Retro inspired Devilled Egg Baguette Bites have only 5 ingredients in them, and are on the table in under 10 minutes once the eggs have boiled, have cooled and been shelled.

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Shaws 1889 of Huddersfield

Today is the 20th December, and although I am in the midst of a house move, as many of my readers will know from my social media shares, I am still trying to work, cook, write and create new recipes! Today’s recipe for Devilled Egg Baguette Bites is based on a bit of a blast from the past – Devilled Eggs were the mainstay of the 1950’s and 1960’s party scene, and no self-respecting hostess would have been seen wanting when it came to serving these little stuffed egg canapés, and on watching one of Nigella Lawson’s recent At My Table television shows, where she made a large batch of Devilled Eggs, I decided to adapt the spicy filling in a new party recipe for Devilled Egg Baguette Bites.

My recipe is so simple, and will be a boon for the busy modern-day hostess – simply boil some eggs, shell them and then after chopping them finely, mix the eggs with mayonnaise, chunky mango chutney and some curry powder before spooning the spicy devilled filling on top of some slender slices of thin baguette, which are called flutes in France. Sprinkle some extra curry powder over the top, or maybe a little hot smoked paprika, for an easy to assemble and even easier to eat party nibble. You can adapt the spicy heat to suit your personal taste, but the chunky mango chutney is de regueur, as they say in France! I used Shaws of Huddersfield’s delicious mango chutney when I made these, and the chunks are just the right size for these mouth-sized bites.

My recipe for these quick and easy Devilled Egg Baguette Bites is shared below, along with two more recipes I have developed using some of Shaws delicious Yorkshire produce, and which may also be suitable for the party season! Look out for more of my “Quick Fire Party and Christmas Recipes” that I will be sharing over the next few days on the run up to the Big Day, and also some handy leftovers recipes afterwards. See you soon, and I hope this latest recipe idea of mine will help out in some way for any parties or large gatherings you may be having over the festive period. Karen

Devilled Egg Baguette Bites

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Serves	12 people as party food nibbles
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Appetizer, Snack, Starter
Misc	Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
Region	British
By author	Karen Burns-Booth

Easy to make, and even easier to eat, these Retro inspired Devilled Egg Baguette Bites have only 5 ingredients in them, and are on the table in under 10 minutes once the eggs have boiled and have cooled and been shelled.

Ingredients

6 x boiled, cooled and shelled free-range eggs
3 x tablespoons mayonnaise
3 x tablespoons mango chutney (I used Shaws 1889 Chunky Mango Chutney)
1 x heaped teaspoon Madras curry powder
1 x thin baguette (sometimes called a flute)

Note

Directions

Step 1	Cut the baguette/flute into thin slices, and set to one side.
Step 2	Chop the shelled boiled eggs thinly, I used an egg slicer and turned the eggs around after doing the first slices, to get thin slivers of chopped egg - do NOT mash the eggs.
Step 3	Place the eggs into a bowl and add the mayonnaise, chutney and curry powder, mix gently but well to amalgamate all of the ingredients together.
Step 4	Spoon the Devilled Egg mixture onto the sliced baguette/flute and sprinkle with extra curry powder or paprika.
Step 5	NB: Can be made ahead of time, store in a covered container for up to one day before serving. Also makes a tasty sandwich filling.