Devilled Smoked Eggs Recipe
Devilled eggs are a classic. This is a great twist to the classic that adds lots of flavour to this already delicious dish.
Prep Time10 mins
Total Time10 mins
- Salt & pepper
- Minced parsley or your favourite fresh herb
- 2 teaspoons yellow mustard
- 2 - 2 1/2 tablespoons mayonnaise
- 6 large eggs
- Bowl of ice water
- Dinner fork
- Medium saucepan & lid
- Mixing bowl
- Sealable plastic bag
- Sharp knife
Remove the egg yolks by gently squeezing. The yolks should pop out easily in one piece.
Transfer yolks into a bowl and the whites on a platter with the cut side facing up.
Mash your yolks with a fork until completely crumbled.
Mix in 2 tablespoons of the mayonnaise and mustard into the crumbled yolks. Mix and mash until you are left with a smooth paste. If the mixture feels too stiff add more mayonnaise and mix one teaspoon at a time until you are happy with the texture.
Season with salt and pepper to taste.
Using a spatula scoop the mixture into a piping bag (or plastic bag). Use a 1/2 inch round tip (or cut bag to a 1/2 inch tip in the bottom corner)
Pipe the mixture into the cup section of each egg white. You want to place enough in each cup to be left with a little mound bulging out.
Sprinkle with a good dusting a paprika, and fresh herbs. I also like to re-season with salt & Pepper.