Devilled eggs
HB-0779 · Hand-built original · Western
Devilled eggs is a Western party food built around note. Ready in 43 min.
WesternParty Food43 minServes 1863 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
Main ingredient: large eggs
Servings:18quantities adjust to match
Ingredients
- 12 large eggs
- 2 tsp Dijon mustard
- 2 tsp hot pepper sauce or other hot sauce
- 1 tsp white wine vinegar
- 2 tsp mayonnaise
- 1/4 tsp salt, heaped
- 1¾ oz cold unsalted butter, cut into ½ in cubes
- 1/2 tsp paprika, for dusting
- 1 tbsp chives, finely chopped
Method
- Place the eggs in a pan, cover with cold water and bring to the boil. As soon as the water boils, take the pan off the heat, cover and leave for 10 minutes.
- Drain and cool the eggs quickly under cold running water, then peel them carefully.
- Halve the eggs lengthways and scoop the yolks into a bowl. Arrange the whites on a serving plate.
- Mash the yolks until smooth, then work in the cold butter cubes a few at a time until the mixture is creamy.
- Stir in the mustard, hot pepper sauce, vinegar, mayonnaise and salt until smooth. Taste and adjust the heat and salt.
- Spoon or pipe the yolk mixture back into the whites, mounding it slightly.
- Dust lightly with paprika, scatter with chives and chill for at least 15 minutes before serving.
Prep: 20 min · Cook: 10 min · Total: 43 min
Nutrition (per serving, where published)
63 kcalCalories
4.5 gProtein
2.3 gCarbs
3.8 gFat
1.2 gSaturates
0.1 gFibre
0.2 gSugars
70 mgSodium
124 mgCholesterol
56 mgPotassium
21 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data