Introduction
Devilled eggs are a classic appetizer that brings a touch of elegance to any gathering. With a creamy, flavorful filling and a sprinkle of paprika for color, these eggs are as delightful to look at as they are to eat. This recipe elevates traditional devilled eggs by incorporating ingredients like Dijon mustard and a hint of hot sauce, resulting in a deliciously spicy filling that will leave your guests wanting more.
Detailed Ingredients with measures
12 large eggs (50-55g / 2 oz each in shell, fridge cold)
2 teaspoons Dijon mustard
2 teaspoons Tabasco or other hot sauce
1 teaspoon white wine vinegar
2 teaspoons mayonnaise (whole egg mayo preferred, or Kewpie)
1/4 heaped teaspoon cooking salt / kosher salt
50g (3 tablespoons) cold unsalted butter, cut into 1 cm / 0.2″ cubes
Paprika (regular/sweet, or smoked) for garnish
1 tablespoon chives, finely chopped, for garnish
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 18-20 devilled egg halves
Instructions
1. Hard Boil Eggs with Centered Yolks:
Bring a large pot with 15 cm / 6″ of water to a boil. Gently lower fridge-cold eggs into the boiling water using a slotted spoon. Boil for 10 minutes, swirling the water every minute for the first 6 minutes using the handle of a wooden spoon to help center the yolks. After boiling, transfer the eggs to a sink filled with cold tap water. Let them cool for 5 minutes. Once cooled, tap the base of each egg and peel under water for easier peeling.
2. Prepare the Filling:
Cut the peeled eggs in half lengthwise and remove the yolks using a teaspoon. Place the yolks and all filling ingredients except the butter into a small food processor. Blitz until the yolks are broken up. Add the cold butter cubes and blitz again, scraping down the sides as needed, until the mixture is smooth and creamy.
3. Assemble the Devilled Eggs:
Select the best 18 to 20 egg white halves. Transfer the filling into a piping bag fitted with a nozzle of your choice. Pipe the filling generously into each egg white half, mounding it to around the same size as a whole yolk.
4. Garnish and Serve:
Sprinkle the filled eggs with paprika and finely chopped chives. Serve immediately or refrigerate until ready to serve. Best enjoyed at room temperature for a creamier filling.
Detailed Directions and Instructions
Hard Boil Eggs with Centered Yolks
– Bring a large pot with 15 cm / 6″ of water to a boil.
– Gently lower fridge-cold eggs into the boiling water using a slotted spoon.
– Boil for 10 minutes, swirling the water every minute for the first 6 minutes using the handle of a wooden spoon to help center the yolks.
– After boiling, transfer the eggs to a sink filled with cold tap water. Let them cool for 5 minutes.
– Once cooled, tap the base of each egg and peel under water for easier peeling.
Prepare the Filling
– Cut the peeled eggs in half lengthwise and remove the yolks using a teaspoon.
– Place the yolks and all filling ingredients except the butter into a small food processor.
– Blitz until the yolks are broken up.
– Add the cold butter cubes and blitz again, scraping down the sides as needed, until the mixture is smooth and creamy.
Assemble the Devilled Eggs
– Select the best 18 to 20 egg white halves.
– Transfer the filling into a piping bag fitted with a nozzle of your choice.
– Pipe the filling generously into each egg white half, mounding it to around the same size as a whole yolk.
Garnish and Serve
– Sprinkle the filled eggs with paprika and finely chopped chives.
– Serve immediately or refrigerate until ready to serve. Best enjoyed at room temperature for a creamier filling.
Notes
Egg Peeling
– Peeling the eggs under water can minimize frustration and help with smoother shells.
Butter Consistency
– Ensure the butter is cold for a better texture in the filling; room temperature butter may make it too soft.
Assembly Tips
– Use a piping bag for neat and professional-looking devilled eggs, but if you don’t have one, you can use a plastic bag with a corner cut off.
Serving Temperature
– The devilled eggs are best served at room temperature for optimal flavor and texture.
Cook techniques
Hard Boiling Eggs
Gently lower fridge-cold eggs into boiling water and swirl for the first 6 minutes to center the yolks. Cool in cold water for easier peeling.
Preparing the Filling
Remove yolks from halved eggs and blitz with filling ingredients in a food processor until smooth and creamy.
Assembling Devilled Eggs
Pipe the filling into the egg white halves, ensuring they are mounded to resemble whole yolks for an appealing presentation.
Garnishing and Serving
Sprinkle with paprika and chives before serving, enjoying them at room temperature for a creamier texture.
FAQ
How do I ensure the yolks are centered in the eggs?
Swirl the water gently while boiling for the first 6 minutes to help keep the yolks centered.
What’s the best way to peel hard-boiled eggs?
Tap the base of each egg and peel them under running water to make the process easier.
Can I make these devilled eggs in advance?
Yes, you can prepare them ahead of time and refrigerate, but they taste best at room temperature.
What type of mayonnaise works best in this recipe?
Whole egg mayonnaise or Kewpie mayonnaise is recommended for optimal flavor.
Can I use different hot sauces in the recipe?
Yes, you can substitute Tabasco with any preferred hot sauce for your desired level of heat.
Conclusion
The devilled eggs recipe outlined above offers a delightful balance of flavors and textures, making for an elegant appetizer or snack. By utilizing fresh ingredients, including cold unsalted butter to enhance creaminess and a hint of heat from hot sauce, these eggs are sure to impress. The addition of garnishes like paprika and chives not only enhances the visual appeal but also adds layers of flavor. This versatile recipe can easily be customized to suit personal tastes or dietary preferences, allowing for creative explorations in the kitchen.
More recipes suggestions and combination
Classic Devilled Eggs
Stick with the traditional recipe by adding relish or sweet pickle juice for a classic touch. Enhance with a dusting of paprika or curry powder for an extra flavor twist.
Avocado Devilled Eggs
Replace half of the yolk filling with ripe avocado for a creamy, healthier alternative. Add lime juice and cilantro for a fresh, zesty flavor profile.
Bacon and Cheese Devilled Eggs
Incorporate crispy bacon bits and shredded cheese into the yolk mixture for a savory, indulgent treat. Top with jalapeños for a spicy kick.
Herbed Cream Cheese Devilled Eggs
Use cream cheese as a base for the filling and mix in your favorite herbs, such as dill or parsley, to add a fresh and vibrant taste.
Spicy Sriracha Devilled Eggs
Kick up the heat by adding Sriracha sauce to the filling. Top with sesame seeds and green onions for an Asian-inspired twist.
Curried Devilled Eggs
Mix in curry powder and a squeeze of lemon juice for a unique flavor. Garnish with fresh cilantro for an aromatic finish.
Smoked Salmon Devilled Eggs
Incorporate finely chopped smoked salmon and a hint of lemon zest into the filling. Garnish with capers and dill for a luxurious touch.
