Devilled Eggs
Here’s a hark back to the 1950s for all those retrophiliacs out there. Or perhaps should that be to ancient Rome where eggs were boiled, seasoned with spicy sauces and served at the beginning of meals?
One of the earliest known recipes for devilled eggs appeared during the 13th century in southern Andalusia, Spain, though it wasn’t until the late 19th century that recipes began to resemble what we call devilled eggs today.
Inroduction
About this Recipe
By: Sheridan Rogers
You can easily double this recipe depending on how many people you’re invited. Check out local op shops for a platter with indented ovals as in this one opposite with the strutting rooster.
Ingredients
Serves 6 as finger food
- organic or free range eggs, 6
- mayonnaise, 1/3 cup
- Dijon mustard, 2 teaspoons
- olive oil (or softened butter), 2 teaspoons
- Sriracha, 2 teaspoons (or to taste)
- sea salt, 1/2 teaspoon
- chilli powder, 1/8 teaspoon (or to taste)
- freshly chopped parsley or chives, 1 tablespoon
Make sure the eggs are at room temperature. Place them carefully in a medium saucepan and cover with cold water. Bring water to simmering point stirring them gently in a clockwise direction – this helps keep the yolk centred. Gently boil for 8 – 10 minutes. Remove pan from heat and use a slotted spoon to place the eggs in a bowl of ice cold water. Gently tap each egg to ensure they’ve stopped cooking. Leave for a few minutes then peel off shells making sure to peel back the membrane along with the shell.
Using a clean sharp knife, halve the eggs lengthways and carefully scoop out the yolks with a teaspoon. Place egg white halves on a serving platter.
Place yolks in a medium bowl and mash with a fork. Add the remaining ingredients and mash again, then blitz with a stick blender. Taste for seasoning.
Spoon egg yolk mixture into a piping bag fitted with 1.5cm fluted tube then pipe mixture into egg white halves.
Tip: You might like to add a tablespoon of boiled water to the yolk mixture to make it easier to pipe.