Hard boiled eggs are boring.
Devilled eggs are fabulous!!
The way I like my devilled eggs
Devilled eggs are easy and delicious when made well.
Creamy fluffy devilled egg filling in a mini food processor
But all too often, they suffer from overcooked yolks, too much mayo, and lumpy fillings!
This is the way I love my devilled eggs.
Rich enough for party canapes yet light enough for a meal on the side of a salad.
Proof of filling creaminess:
What you gotta make devilled eggs
Firstly…. eggs!
The secret ingredient in todays recipe.
TIP:Boil them from fridge-cold.
This keeps the yolks a little creamier as it takes a little longer to come to temperature and cook.
FOR THE FILLING AND GARNISH
And heres what you need for the filling and garnish.
Despite the hot sauce in this (I use Tabasco), they are not spicy.
Its just enough for a faint background hum.
The Tabasco provides far more flavour and tang than spiciness.
Mayonnaise Just a touch to loosen the filling a little.
Kewpie will also work.
Tabascoor other hot sauce This mainly adds tang and flavour, I wouldnt call these eggs spicy at all.
In fact, it is surprising how much tabasco flavour comes through without the spiciness!
Creamy fluffy devilled egg filling in a mini food processor
Feel free to use another hot sauce of choice (Franks, sriracha etc).
Cold butter Some recipes use olive oil rather than butter.
But honestly, butter gives a better flavour (of course!)
Creamy fluffy devilled egg filling in a mini food processor
and the texture is nicer too soft and creamy like buttercream frosting.
White wine vinegar For extra brightness.
Egg yolks with butter is so rich and creamy, you need vinegar to cut through it.
As a last resort: Regular white vinegar but use half the amount.
Salt The recipe calls for a modestly heaped 1/4 teaspoon of cooking salt / kosher salt.
For sea salt flakes, use a level 1/2 teaspoon.
Dijon mustard For extra punch and flavour.Substitutewith yellow mustard (American mustard) though use a little less.
Chives and paprika Classic garnishes for devilled eggs.
I use regular paprika (aka sweet paprika) though smoked paprika is also nice.
How to make devilled eggs
My rules are simple dont overcook the eggs.
And dont use too much mayo!
The trick for centred egg yolksis to stir the water regularly as the eggs are boiling.
The centrifugal force when the eggs roll and spin helps keep the yolks centre as the whites set.
Answers are over here ->How to boil eggs.
Boil 10 minutes Bring 12 cm / 5 water to a boil in a large pot.
Start the timer and boil for 10 minutes.
If they are soft boiled, the whites are a little too fragile to pick up.
STIRevery minute Using the handle of a wooden spoon, stir the eggs every minute 5 or 6 times.
Leave for 5 minutes until cool enough to handle, then peel.
will not require swirling as the whites are tight enough that the yolks stay nicely centred when boiled.
Ironically though, fresh eggs are harder to peel neatly.
Scoop the yolks out with a teaspoon.
Creamy devilled eggs filling Put the yolks and all filling ingredients EXCEPT the butter into a small food processor.
Blitz until the yolks are broken up.
Prevent screen from sleeping
Add the butter then blitz until there are no butter lumps remaining, scraping down the sides as needed.
The filling should be smooth (smear with back of spoon to check).
Blitzing tool I use a mini food processor that came with my stick blender.
Handheld electric beater works too, like making frosting!
Stick blender doesnt work (gets stuck in blades).
Fill Choose the best 18 to 20 egg white halves.
As noted above in the ingredients sections, 12 eggs will make 18 20 filled halves.
Eat the spare egg white halves (so healthy!
), or chop them up and throw into a salad.
Garnish Sprinkle with paprika and chives.
Even better the next day!
And my last pitch for devilled eggs is sheer convenience for make ahead and storage purposes.
They are great today, but even better tomorrow once the filling flavours have had a chance to meld.
Make them today and take them to a party this weekend.
Or think, meal prep!
Make a batch and enjoy it with abig leafy saladon the side.
There have been a LOT of devilled eggs in my vicinity over the past week!
Nagi x
Devilled eggs FAQ
Its ONE l, not two!
Depends where you live!!
People have adapted it to a devilled eggs recipe and weve done the same.
Too rich for me!
(Mind you, Im that person who wants to eat more than one piece of devilled eggs).
The recipe we chose to share gives you a softer, creamier filling.
I like both oil and butter based devilled egg recipes but prefer this butter version.
Plus, we dont want to be copying Kenji!
How long can you keep devilled eggs?
3 to 4 days in the fridge in an airtight container.
Probably 5, but Im a little conservative with peeled eggs.
If taking to a party, do the paprika and chives sprinkle just before serving.
After filling pack eggs into a container lined with a paper towel for transport.
The flat bases also stop the eggs sliding around if youre carrying them on a plate when serving.
(2) Roughly scrunch up sheets of foil, and loosely line a wide container with it.
Form little cup-shaped beds in the foil to hold the eggs in place while transporting.
Development woes(!)
My brother did the legwork for this recipe.
We dont like the mouthfeel of a slick of mayo grease in anything.
Then we debated the level of tang that was perfect for devilled eggs.
More flavourings!
Oh, so many options!!
Raising awareness for veterinarian mental health.
So for now, some phone snaps before:
During:
After:
He did so good.
I love this damn dog so damn much.