Retro Devilled Eggs Retro Devilled Eggs (The Good Stuff)
Difficulty
Portions
Prep time
Cook time
Novice
12
10 minutes
25 minutes
Ingredients
12 large eggs
½ cup mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon paprika + more for garnish
2-3 shakes of tabasco
¼ teaspoon salt
Optional Topping Ideas:
Smoked salmon, capers, everything bagel spice
Truffle potato chips
Crispy bacon and sundried tomato
Directions
Bring some water to a boil in a pot big enough to accommodate 12 eggs. Once the water is boiling, gently lower the eggs (a slotted spoon is great for this), a couple at a time into the boiling water. Bring the water back to the boil. Boil for 1 minute. Turn off the heat, and let the eggs rest, undisturbed for 12 minutes.
In the meantime fill a large bowl with cold water. Add a couple handfuls of ice.
Transfer the eggs to the cold water bath and allow the eggs to rest for another 10-12 minutes.
Peel the eggs carefully. Slice each egg in half lengthwise .
Gently remove the egg yolks from each egg and transfer the yolks to a bowl. To the yolks add the mayonnaise, Dijon mustard, paprika, tabasco and salt. Mash and stir well to combine. Ensure the mixture is as smooth as possible. If the mixture is too thick add a little hot water, a tablespoon at a time, until you get the perfect pipeable consistency. Alternatively, add everything to a small food processor and process until smooth. Taste for seasoning and add more Dijon, tabasco, or salt as needed.
Transfer the yolk mixture to a piping bag (or ziploc bag with the corner cut off) fitted with a star nozzle.
Lay the egg whites flat on a platter (or egg tray even better) and pipe in some of the yolk mixture. Garnish with more paprika. Store in an airtight container for up to 24 hours before serving.
