Recipes in Season: Devilled Eggs

The tradition of devilled eggs can be traced back to ancient Rome, where boiled eggs were seasoned with various herbs, spices, and sauces. These early forms of stuffed or seasoned eggs were quite different from the modern versions, but the concept of preparing eggs as a savoury dish goes way back in history.

The name "devilled" comes from the 18th-century trend of referring to spicy, seasoned dishes as "devilled" or "devilling," which was a term used to describe foods that were highly seasoned or spicy.

Today, devilled eggs are a festive and versatile dish that can be customized with various fillings, toppings, and seasonings. They have become particularly popular for holiday celebrations like Easter. While they are traditionally made with mayonnaise, mustard, and paprika, they can also be flavoured with ingredients such as bacon, herbs, spices, cheese, or even avocado for a modern twist.

How to Make Devilled Eggs:

Making devilled eggs is quite simple and requires only a few basic ingredients. Below is a classic recipe, along with ideas for variations to suit your taste.

Ingredients:

• 6 large eggs (this will make 12 devilled egg halves)
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard (or yellow mustard, depending on your preference)
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper to taste
• Paprika (for garnish)

 Instructions:

 1. Boil the Eggs. 

• Place the eggs in a single layer in a medium saucepan and cover them with cold water. Make sure the water is at least an inch above the eggs.
• Bring the water to a boil over medium-high heat, then reduce the heat to low and cover the pan. Let the eggs simmer for about 9-12 minutes, depending on how firm you like your yolks.
• After boiling, immediately remove the eggs from the hot water and transfer them to a bowl of ice water (or run cold water over them) to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.

2. Peel and Halve the Eggs.

• Once the eggs have cooled, gently crack the eggshells and peel the eggs. Start at the wider end where there is often a small air pocket, which makes peeling easier.
• Once peeled, carefully cut each egg in half lengthwise, and remove the yolks, placing them in a medium bowl. Set the whites aside on a plate or tray.

 3. Prepare the Filling.

• Mash the yolks with a fork until they are smooth. Then, add the mayonnaise, mustard, and lemon juice, and mix until creamy and smooth. Adjust the seasonings with salt and pepper to taste. If the filling seems too thick, you can add a little more mayo or a splash of water to reach the desired consistency.
• For a richer flavour, you can add a teaspoon of pickle relish, hot sauce, or sriracha for a kick. Some people also like to add finely chopped herbs, such as chives, parsley, or dill.

4. Fill the Egg Whites.

• Spoon the yolk mixture back into the hollowed-out egg whites. For a more polished look, you can use a pastry bag fitted with a star tip to pipe the filling into the eggs.
• Fill each egg half generously, ensuring the filling forms a nice mound on top.

5. Garnish and Serve.

• Sprinkle the filled eggs with a light dusting of paprika for colour and a hint of smoky flavour. You can also garnish with other toppings like chopped herbs, crispy bacon bits, or a small pickle slice for added texture and flavour.
• Serve.

Variations of Devilled Eggs:

• Bacon Devilled Eggs: Mix crumbled crispy bacon into the yolk mixture for a savoury, smoky twist. Top with extra bacon bits or chives.
• Avocado Devilled Eggs: Add mashed avocado to the yolk mixture for a creamy, slightly richer filling. You can also add a touch of lime juice for brightness.
• Curry Devilled Eggs: Add a teaspoon of curry powder to the filling for an different flavour. Garnish with chopped cilantro.
• Sriracha Devilled Eggs: For a bit of heat, mix sriracha into the filling and top with a dash of sesame seeds or green onions.