Devilled eggs are making a comeback! Just in time for the party finger food season. By Emma Dowling.
We’ve been making devilled eggs for years and tend to stick to a fairly basic recipe, but this time we thought we’d introduce something a little more exciting, so we travelled the world to add some excitement to your eggs. So here’s our basic recipe, plus a few fancies!
We use the Delia Smith method to boil our eggs. This doyen of cooking uses this super easy method that turns out the perfect boiled egg every time, and it all depends on how long leave you leave the eggs on the hotplate. Just put your eggs in a single layer in a saucepan, cover with warm (tepid) water and bring to the boil. Then turn off the heat and leave on the hotplate for the required time. For a soft boiled egg leave it until the water stops bubbling. For a hard boiled egg leave for up to 15 minutes. Obviously, it doesn’t work with a gas burner, so if you have gas cooking just do what you usually do.
Basic Devilled Eggs (makes 12)
What you need: 6 large eggs, 1 tablespoon good quality mayonnaise (use light if you prefer, but a good quality whole egg mayo will give a creamier taste), salt and pepper to taste, and finely chopped parsley to garnish
What you do: Place eggs in a single layer in a large saucepan. Cover with warm water and bring to the boil. When bubbling vigorously, cover, turn off the heat, and leave on the hotplate for 15 minutes. Run under cold water and allow to cool. Shell eggs, cut in half lengthways, and scoop out the yolks into a bowl. Add the mayonnaise, salt and pepper, and mash well until creamy. Spoon back into the egg white hollow and garnish with parsley
French Stuffed Eggs
Add a bit of je ne sais quoi to your party eggs with French Stuffed eggs. These are served warm in France and will be a real treat at your next gathering. Take the basic recipe and add ½ cup finely chopped reduced-fat ham (optional), 1 tablespoon finely chopped green end of shallots (spring onion), 1 tablespoon finely chopped parsley, 1 teaspoon Dijon mustard, salt and freshly ground black pepper, 2 slices of bread (regular or GF), Extra Virgin cooking oil spray
What you do: Cover a baking tray with baking paper and set aside. Cook the eggs as the basic recipe and place the yolks in a bowl. Add the ham, shallots, parsley, mustard, and salt and pepper to taste, mix well and spoon back into egg whites. Place the bread in a food processor and pulse to coarse crumbs. Top each egg with the breadcrumbs and coat lightly with the cooking oil spray. Heat the grill and place the eggs on the baking paper. Grill for 1 minute until the breadcrumbs are brown and sprinkle with freshly ground black pepper. Serve immediately.
Indian Devilled Eggs
Spice up your life, and your eggs, with Indian Devilled eggs—even better served on a bed of rice! Using the basic recipe and add 1 clove finely chopped garlic, ¼ teaspoon of cumin seeds, 1 tablespoon finely chopped shallot, salt, pepper, and curry powder to taste.
What you do: Follow the basic recipe and scoop the egg yolks into a bowl adding salt and pepper to taste—do not add the mayo at this point. Heat olive oil in a frypan and sauté the cumin seeds and chopped garlic until garlic is lightly brown—do not overcook. Add the mixture to the egg yolks and then gradually add the mayonnaise mixing all the time. Be careful adding the mayo—a little at a time, as if the mixture is too soft it will not sit properly in the egg white—better to add less than too much. Spoon the mixture back into the egg whites and set on a bed of cooked rice on a serving dish. Sprinkle with curry powder and chopped shallots.
Kick-Ass Indian Devilled Eggs
For kick-ass eggs substitute the cumin seeds and garlic for ½ teaspoon garam masala and 1 finely chopped green chilli. No need for the cooking in this recipe—just add the mayonnaise, garam masala and chilli to the egg yolks and mix well. Bon Appetite!
Serve up the mystique of the souks and bazaars with this recipe from North Africa. To the basic recipe add 2 – 3 tablespoons of harissa*, 1 teaspoon extra virgin olive oil, ¼ teaspoon smoked paprika (or half and half smoked paprika and chipotle powder), ½ tablespoon of fresh lemon juice, salt to taste, and chopped almonds for garnish. *Harissa is a spicy and aromatic chilli paste widely used in North African and Middle Eastern cooking. Recipes vary but it usually includes a blend of hot chilli peppers, garlic, olive oil and spices such as cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.
What you do: Follow the basic recipe and place the egg yolks in a bowl. Add mayonnaise, harissa, olive oil, paprika, and salt and mix well. Spoon back into the egg whites and sprinkle with chopped almonds.
And finally! Mexican (and Australian) Guacamole Devilled Eggs!
Made with our own home-grown Aussie avocados, these eggs combine the basic recipe with a yummy guacamole instead of mayonnaise.
What you do: Make the basic recipe and place the yolks in a bowl. Make up the guacamole using 1 whole large Haas avocado, I slice onion (finely chopped), 1 small red chilli (finely chopped), and 1 teaspoon Lite sour cream (optional), and mix well. Combine the egg yolks with the guacamole until smooth and scoop into the egg whites. Decorate each with a sprig of coriander. Ole!