recipetineats4.7
Devilled eggs
Recipe video above. Arguably everybody's favourite egg recipe! Easy, affordable party food that's excellent for making ahead.Making a great one is easy - just don't overcook the eggs, don't use too much mayo and make the filling smooth rather than lumpy. Oh, and use butter rather than oil (creamier, tastier - thank you Julia Child!) and enjoy the nifty trick for boiled eggs with a neatly centred yolk.Don't worry, they're not spicy. And PS, you don't need to wait until your next party. They make a great meal with a big Garden Salad on the side!
👥 18 Servings⏱️ Prep & Cook: 43 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●food processor
📝 Preparation Steps
1
(ABBREVIATED RECIPE)
2
Hard boil eggs, halve, blitz yolks with Filling ingredients except butter, then blitz in butter. Pipe (18 - 20 pieces), garnish, serve!
large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)12
3
Hard boil eggs with centred yolks:
large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)12
4
Large pot - Bring a large pot with 15cm / 6 water to the boil. Lower eggs in gently using a spider or slotted spoon. Lower heat a tiny bit if needed to stop the eggs from jostling around so much they crack.
large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)12
5
Boil and swirl - Boil eggs for ⏱️ 10 minutes. Swirl the water every minute for the first ⏱️ 6 minutes, using the handle of a wooden spoon. Give the water 4 or 5 fast stirs in one direction to make the water and eggs swirl in the water. The centrifugal force will make the yolks cook centred in the egg white (ie no thin broken egg white walls) (Note 4).
large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)12
6
Peel - Fill a sink with cold tap water. Remove eggs from the boiling water using a slotted spoon or spider. Leave for ⏱️ 5 minutes until cool enough to handle. Tap the base then peel under water (it's easier).
large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)12
7
Fill devilled eggs:
large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)12
8
Remove yolks - Cut eggs in half and remove the yolks using a teaspoon.
large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)12
9
Filling - Place the yolks and all filling ingredients EXCEPT butter in a small food processor (Note 5). Blitz until yolks are broken up. Add butter and blitz, scraping down the sides as needed, until the butter is blended through. The filling should be creamy (smear with back of spoon to check).
10
Choose the best 18 to 20 egg white halves. (Note 6) Brush yolk crumbs off the cut surface.
11
Pipe - Transfer filling into a piping bag fitted with a nozzle of your choice (I use a star). Fill so it's mounded - I do about the same amount as a whole yolk.
12
Sprinkle with paprika and chives. Serve! (Best enjoyed at room temperature rather than fridge cold as the filling is creamier.)
Paprika (, regular/sweet, or smoked)chives (, finely chopped)1 tbsp
Nutrition Facts
calories
59 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
0.03 g
sugar Content
0.1 g
sodium Content
75 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
104 mg
carbohydrate Content
0.2 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
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