Devilled Eggs
Devilled Eggs takes about 25 min and serves 6. It needs 7 ingredients: egg, mayonnaise, dijon mustard, white wine vinegar, cayenne pepper, and smoked paprika. It is rated easy to make.
- Total time
- 25 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- 8 eggs
- 6 tbsp mayonnaise
- 2 tsp dijon mustard
- 2 tsp white wine vinegar
- a pinch of cayenne
- 1 tsp smoked paprika, to finish
- a few chives, finely sliced
Method
Boil into ice water
Lower the eggs into already-boiling water and cook for 9 minutes, then plunge them straight into iced water. The shock is what makes them peel cleanly, and 9 minutes gives a set yolk with no grey ring.
9 minPeel under water
Crack the shells all over and peel them under running water, which gets under the membrane and lifts the shell off in sheets.
Make the filling
Halve the eggs, push the yolks through a sieve, and mix with the mayonnaise, mustard, vinegar, cayenne and salt. Sieving rather than mashing is the only way to get a genuinely smooth filling.
Pipe or spoon
Pipe the filling back into the whites, or use two teaspoons. Season the whites themselves with a pinch of salt first — unseasoned, they taste of nothing next to the filling.
Finish
Dust with smoked paprika and scatter with chives. They can be made a few hours ahead but keep the filling and whites separate until close to serving, or the whites weep.
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