A true classic, bajd mimli, Maltese deviled eggs are the perfect appetiser. Made with just a few simple ingredients, they’re incredibly easy to prepare, yet dangerously addictive!

Coming from a large family, weddings were a frequent occurrence when I was growing up. One of my favourite things about these celebrations was indulging in stuffed olives (żebbuġ mimli) and deviled eggs. I wasn’t exactly a picky eater, but I wasn’t the most adventurous either, so my mother was always happy to pass me her portion of deviled eggs—and my father’s too! At least I was eating something I loved. That said, there was a time when my obsession with these little treats bordered on excessive… but I suppose every child goes through their quirky food phases.

Now, as an adult, I still enjoy bajd mimli every so often, and this time of year feels just right for them! In Malta, deviled eggs are a staple appetizer, making an appearance at most gatherings and celebrations. There are countless ways to prepare them, but this recipe is a classic, sticking to the basics.

Simple, nostalgic, and utterly delicious, bajd mimli remain a timeless crowd-pleaser—perfect for bringing a taste of tradition to any table.

What are deviled eggs?

Deviled eggs or as we call them in Malta, bajd mimli, are hard boiled eggs with the egg yolk removed and turned into a rich creamy mixture that is then piped back in the egg white hole. These irresistible bite-sized delights are made with mayonnaise, mustard, vinegar, chives, paprika, salt and pepper. The mixture is either spooned in the egg white or else piped in with a star nozzle.

How to get eggs which are easy to peel

The simplicity of this dish can still be intimidating to some, and that is peeling the eggs. We all know that sometimes you can’t peel an egg just right! However, for this recipe peeling a good egg is essential as it’s the main part of the recipe. The eggs itself is the mixture and vehicle and for them to be presentable, they need to be peeled properly to look good.

Here are some ways and tips I have used throughout the years to guarantee a smooth peeling. I suggest to not use super fresh eggs as these tend to be more fragile, and to never peel an egg warm. One of my favourite ways is to cook the eggs in boiling water for 12 minutes, not longer as you do not want the eggs yolk to turn green. As soon as my timer rings, I drop my eggs from the hot water to an ice cold bath. Basically, whilst waiting for the eggs to cook, I prepare a large bowl with cold ice water. I find that shocking the egg, apart from stopping the cooking, gives me a smoother peel.

Alternatively, for a further guaranteed success, you can add helping agents to the pot of boiling water. I have tested baking soda, vinegar and salt. Simply add 1 teaspoon of one of these and it should make the peeling better.

How to make these deviled eggs

Start by hard boiling the eggs for 12 minutes. I start by boiling water in a saucepan, once it starts to boil I remove the saucepan from direct heat, drop down the eggs gently, cover and let the eggs in the boiling water for 12 minutes. In the meantime, I prepare a large bowl with ice cold water. Once the eggs are ready, I add them to the iced water for about 15 minutes. Then, with the temperature shock it should be easy to peel them! I cut the eggs lengthways and remove the egg yolk, either with a teaspoon or just by squeezing the egg white, the egg yolk should pop out. I place the halved emptied egg whites on a plate, and the egg yolks to a bowl. With a fork, I like to smash the yolks until they are fine crumbs, as this will avoid leaving lumps in your mixture. Add all the ingredients, and mix everything well together. I like to fill mine with a piping bag and a star nozzle. I divide all the mixture between all the egg whites and I top with different toppings.

What to top these deviled eggs with?

In Malta we tend to keep it simple, but we do have multiple ways of topping these stuffed eggs. One of the classic ones is to top them with a sprinkle of paprika and a dollop of ketchup with a parsley leaf or a drop of chopped chives. Another way is to add a small dollop of caviar, or imitation caviar. The one I used here is imitation caviar made from seaweed, and it’s truly so good! Other popular toppings are capers, a slice of lemon or else prawns or crab meat.

Other ingredients that work well with eggs as toppings are crispy bacons bits, smoked salmon, avocado, cheese, or a drop of hot sauce!

FAQs

How to store deviled eggs?

There are several ways and stages how to store deviled eggs. When storing ready assembled stuffed eggs, I suggest to store in an airtight container in the fridge for not more than 2 days. Leaving them more will make the eggs go drier and a strong eggy odour might take over. If you are are storing mid way of preparation. You can store the egg yolk mixture in an airtight container for about 2 days. Whilst for the egg whites, I suggest to not leave them more than one day as they will dry out quickly. A tip to reduce the dryness is to store them in an airtight container and placing on them a couple of wet paper towels. This will help keep them moist.

Ingredients

6 eggs
2 1/2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon white wine vinegar
1 tablespoon chopped chives
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

In a large saucepan, bring some water to a boil. Once it starts boiling, gently add the eggs. Turn off the heat and cover the saucepan with a lid. Let the eggs stand in the water for around 12 minutes.
In the meantime, prepare a large bowl with ice cold water. Once the eggs are ready, add them to the iced water for about 15 minutes. Peel the eggs carefully.
Halve each egg lengthways, remove the yolk and set aside in a bowl. Place the halved emptied egg whites on a plate.
Smash the egg yolks finely with a fork, this will avoid leaving lumps in your mixture. To the bowl with the yolks, add all the ingredients together. Mash and combine everything together until you have a creamy consistency.
Place the yolk mixture in a piping bag. Fill each hollowed egg white with the yolk mixture.
Decorate with paprika, caviar, herbs, capers or anything you fancy.

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