Devilled eggs are a classic hors d'oeuvre item. Always served well-chilled, sometimes mild, other times spicy, but irreplaceable after Easter. And for any other occasion or gathering, really. Other than being a great idea to use up leftover eggs, they are also a good alternative to the classic egg salad or dip. They are quite easy to prepare, and can even be done in advance, with the filling piped in just before serving.
Adding hot red pepper relish is a fantastic way to adds lots of flavour to any meal. Here, it pairs lovely with the eggs and spices. As we quite like spicy food, I used my homemade hot roasted red pepper relish and red pepper flakes, but I urge you to taste and adjust, since these are supposed to be piquant, but not so hot they’re unpalatable for you.
One important piece of advice I have is in regards to the eggs used – use the size of the eggs most appropriate for your serving needs – small, medium, or even extra-large, but adjust the cooking time. You want them hard boiled, but not cooked for so long that a green ring forms around the yolk. Furthermore, in my experience, it is best to use eggs that are not completely fresh, as those will be a tad harder to peel nicely.
Ingredients
6 large eggs
50 grams mayonnaise
50 grams hot red pepper relish
2 teaspoons olive oil
1 teaspoon yellow mustard
1 teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon granulated onion
½ teaspoon garlic powder
Preparation
Take a saucepan large enough to fit all six eggs in an even layer. Cover them entirely with cold water, and add more water so they are fully covered by about 2 cm. Place a saucepan over medium heat, and let it come to a good simmer. You can move them around gently while they’re heating up, but it is not mandatory. Once up to a simmer, cook them for about 10-12 minutes, for a hard-boiled yolk, which is needed for this recipe. After they’re cooked, remove from the heat, and gently transfer them to a kitchen towel so they can cool down. Once cool, peel them, and using a very sharp knife, slice each in half lengthwise.
Very carefully remove the yolks and place them in a separate medium bowl. Mash the yolks with a fork, then add in the mayonnaise, mustard, olive oil, as well as the hot pepper relish, and mix thoroughly, either using a whisk or a fork. Sprinkle in the seasoning, and mix very well. I recommend starting with only half of the quantity of the red pepper flakes, and then taste and adjust. Gently spoon the prepared mixture into a large piping bag, fitted with a large star nozzle. Arrange the egg whites on a serving platter and pipe in the spicy yolk mixture. Sprinkle with some additional crushed red pepper flakes just before serving, if desired. Yields 6 servings.
