Introduction
Devilled eggs are a classic appetizer that never fails to impress. With a creamy filling enriched by the richness of butter and a hint of heat from Tabasco, these eggs make for the perfect party snack or a delightful addition to any meal. This recipe offers clear steps to achieve the perfect devilled eggs, ensuring a smooth filling and an attractive presentation.
Ingredients
12 large eggs (50-55 g each, cold from the fridge)
1 teaspoon white wine vinegar
1/4 heaped teaspoon cooking salt or kosher salt
50 g (3 tablespoons) cold unsalted butter, cut into 1 cm cubes
2 teaspoons mayonnaise (whole egg mayo preferred, or Kewpie)
2 teaspoons Dijon mustard
2 teaspoons Tabasco or other hot sauce
1 tablespoon chives, finely chopped
Paprika (regular/sweet or smoked) for garnish
Prep Time
15 minutes
Cook Time
9 minutes
Total Time
24 minutes
Yield
24 devilled egg halves
Directions
1. Boil the Eggs:
Place eggs in a saucepan and cover with water. Add white wine vinegar and salt. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 9 minutes. Transfer eggs to a bowl of ice water and let cool for 5 minutes.
2. Peel the Eggs:
Gently tap eggs on a hard surface to crack the shell. Roll between hands to loosen the shell. Peel under running water to remove shell.
3. Prepare the Filling:
Slice eggs in half lengthwise. Remove yolks and place in a bowl. Add butter, mayonnaise, Dijon mustard, and Tabasco to yolks. Mash and mix until smooth. Stir in finely chopped chives.
4. Assemble the Devilled Eggs:
Spoon or pipe yolk mixture back into egg white halves. Sprinkle with paprika for garnish.
5. Serve:
Arrange on a platter and serve immediately.
Detailed Directions and Instructions
Boil the Eggs:
– Place the 12 large eggs in a saucepan and cover them with enough water to submerge the eggs completely.
– Add 1 teaspoon of white wine vinegar and 1/4 heaped teaspoon of cooking salt or kosher salt to the water.
– Turn the heat to high and bring the water to a boil.
– Once boiling, reduce the heat to medium and let the eggs simmer for 9 minutes.
– After 9 minutes, transfer the eggs to a bowl filled with ice water and allow them to cool for 5 minutes.
Peel the Eggs:
– Gently tap each egg on a hard surface to crack the shell.
– Roll the egg between your hands to loosen the shell.
– Peel the eggs under running water to make it easier to remove the shell completely.
Prepare the Filling:
– Take each egg and slice it in half lengthwise.
– Carefully remove the yolks and place them in a mixing bowl.
– Add the 50 g (3 tablespoons) of cold unsalted butter (cut into 1 cm cubes), 2 teaspoons of mayonnaise, 2 teaspoons of Dijon mustard, and 2 teaspoons of Tabasco or other hot sauce to the yolks.
– Mash the yolks and mix the ingredients together until the mixture is smooth.
– Stir in 1 tablespoon of finely chopped chives to enhance the flavor.
Assemble the Devilled Eggs:
– Spoon or pipe the yolk mixture back into the hollowed egg white halves.
– Lightly sprinkle paprika over the filled egg whites for garnish.
Serve:
– Arrange the devilled eggs on a platter and serve them immediately for the best flavor and presentation.
Notes
Egg Temperature:
– Make sure to use cold eggs from the fridge for boiling, as this helps prevent cracking during cooking.
Cooling Method:
– Using ice water to cool the eggs helps stop the cooking process and ensures a tender egg white.
Peeling Tip:
– Peeling the eggs under running water helps wash away any tiny shell fragments for a clean presentation.
Storage:
– If not serving immediately, store the assembled devilled eggs in the fridge, covered, for up to a few hours before serving.
Cook techniques
Boiling Eggs
To achieve perfectly boiled eggs, start by placing cold eggs in a saucepan covered with water. Adding white wine vinegar and salt helps prevent the egg whites from leaking if there are any cracks. Bring to a boil over high heat, then reduce to medium and simmer for 9 minutes for a creamy yolk.
Cooling Eggs
After boiling, immediately transfer the eggs to a bowl of ice water. This rapid cooling process stops the cooking, prevents overcooking, and makes peeling easier by contracting the egg inside the shell.
Peeling Eggs
To peel the eggs effortlessly, gently tap them on a hard surface to create cracks. Rolling them between your hands helps to loosen the shell. Peeling under running water can further assist in removing stubborn bits of shell.
Preparing the Filling
Carefully slice the boiled eggs in half lengthwise and place the yolks in a bowl. Mixing the yolks with cold unsalted butter, mayonnaise, Dijon mustard, and hot sauce creates a creamy filling. Mash until smooth, then stir in finely chopped chives for added flavor and texture.
Assembling Devilled Eggs
Spoon or pipe the yolk mixture back into the hollowed egg whites, ensuring they are filled generously. Garnish with a sprinkle of paprika to enhance the presentation and add a touch of flavor.
FAQ
What type of eggs should I use for devilled eggs?
Use large eggs that are colder from the fridge, as fresh eggs are generally harder to peel.
Can I use different types of mustard?
Yes, you can experiment with different mustards based on your preference, though Dijon is recommended for its balance of flavor.
How can I make the filling spicier?
To increase the heat, add more Tabasco or other hot sauce to your yolk mixture to achieve the desired level of spiciness.
How long can devilled eggs be stored in the refrigerator?
Devilled eggs can be stored in the refrigerator for up to 2 days. Cover them with plastic wrap to keep them fresh.
Is there a substitute for mayonnaise?
If you prefer not to use mayonnaise, you can substitute it with Greek yogurt for a tangy twist and a healthier option.
Conclusion
Devilled eggs are a classic dish that’s not only easy to make but also customizable for various occasions. With the creamy filling and a hint of heat from the hot sauce, these eggs are sure to be a crowd-pleaser. Enjoy serving them as a snack, appetizer, or side dish at your next gathering.
More recipes suggestions and combination
Avocado Devilled Eggs
Mix in ripe avocado for a creamy, nutritious alternative to traditional fillings.
Bacon and Cheddar Devilled Eggs
Add crumbled bacon and shredded cheddar cheese to the yolk mixture for a savory twist.
Curried Devilled Eggs
Incorporate curry powder into the yolk mixture for an exotic flavor profile.
Herbed Devilled Eggs
Enhance the flavor with a blend of fresh herbs like dill, parsley, and basil.
Smoked Salmon Devilled Eggs
Add flaked smoked salmon to the yolk mixture for a luxurious touch.
Greek Yogurt Devilled Eggs
Substitute Greek yogurt for mayonnaise for a healthier option while maintaining creaminess.
Sriracha Devilled Eggs
Replace the Tabasco with Sriracha for a different type of heat with a sweet finish.
