Description of this recipe: Devilled eggs are a timeless classic, perfect for parties, potlucks, and holiday gatherings. This recipe elevates the traditional devilled egg by incorporating a secret ingredient: cold butter. This addition creates an incredibly creamy and luxurious filling that will have everyone raving. Forget dry, crumbly yolks – these devilled eggs are smooth, rich, and bursting with flavor.
Why you will love this recipe:
- Unbelievably Creamy: The cold butter emulsifies with the yolks and other ingredients, resulting in a texture that’s far superior to traditional recipes.
- Flavorful Kick: Dijon mustard and Tabasco sauce add a subtle but noticeable zing, balancing the richness of the yolks and mayonnaise.
- Easy to Make: Despite the elevated taste and texture, this recipe is surprisingly simple and requires minimal effort.
- Perfect for Any Occasion: Devilled eggs are always a crowd-pleaser, and this recipe is sure to impress at your next gathering.
- Customizable: Easily adjust the level of spice by adding more or less Tabasco, and experiment with different garnishes to create your own signature devilled eggs.
Ingredients:
- 12 large eggs (50-55g / 2 oz each in shell, fridge cold)
Devilled eggs filling:
- 2 tsp Dijon mustard
- 2 tsp Tabasco or other hot sauce
- 1 tsp white wine vinegar
- 2 tsp mayonnaise, whole egg mayo preferred, or kewpie
- 1/4 heaped teaspoon cooking salt / kosher salt
- 50 g/ 3 tbsp cold unsalted butter, cut into 1 cm / 0.2″ cubes
Garnish:
- Paprika, regular/sweet, or smoked
- 1 tbsp chives, finely chopped
Preparation:
Step 1: Hard boil the eggs. In a large pot, bring about 6 cups of water to a rolling boil. Gently lower the cold eggs into the boiling water using a slotted spoon or spider. Ensure the eggs are fully submerged. Reduce the heat slightly to prevent the eggs from cracking due to vigorous boiling.
Step 2: Cook and swirl for centered yolks. Boil the eggs for exactly 10 minutes. For the first 6 minutes of cooking, swirl the water every minute to help center the yolks. Use the handle of a wooden spoon to give the water 4 or 5 quick stirs in one direction, creating a gentle whirlpool. This centrifugal force will encourage the yolks to cook in the center of the egg, preventing them from sticking to one side or breaking.
Step 3: Cool and peel. After 10 minutes, immediately remove the eggs from the boiling water and transfer them to a bowl filled with ice water. Let them sit in the ice bath for at least 5 minutes, or until cool enough to handle. This rapid cooling helps to prevent a green ring from forming around the yolks and makes the eggs easier to peel. Once cooled, gently tap the base of each egg to create small cracks all over the shell. Peel the eggs under running water for the easiest removal.
Step 4: Prepare the filling. Cut the peeled eggs in half lengthwise and carefully remove the yolks using a teaspoon. Place the yolks in a small food processor. Add the Dijon mustard, Tabasco sauce, white wine vinegar, mayonnaise, and salt to the food processor along with the yolks. Process until the yolks are completely broken up and the mixture is smooth.
Step 5: Add the secret ingredient: butter! With the food processor running, add the cold, cubed butter, a few pieces at a time. Continue processing, scraping down the sides of the bowl as needed, until the butter is fully incorporated and the filling is incredibly creamy and smooth. Taste and adjust seasonings as needed. You may want to add a pinch more salt, a dash more Tabasco, or a touch more mayonnaise, depending on your preference.
Step 6: Fill the egg whites. Select the 18 to 20 best-looking egg white halves. Use a small brush or your finger to gently wipe away any yolk crumbs from the cut surface of the egg whites. This will ensure a clean presentation.
Step 7: Pipe the filling. Transfer the creamy yolk filling into a piping bag fitted with a decorative tip, such as a star tip. If you don’t have a piping bag, you can use a resealable plastic bag with one corner snipped off. Pipe the filling into the egg white halves, mounding it slightly for an attractive presentation. Aim to use approximately the same amount of filling as the original yolk.
Step 8: Garnish and serve. Sprinkle the filled devilled eggs generously with paprika, either regular/sweet or smoked, depending on your preference. Garnish with freshly chopped chives for a touch of color and freshness. Serve immediately or chill for later. For the best flavor and texture, allow the devilled eggs to come to room temperature for about 15 minutes before serving. This will allow the filling to soften slightly and enhance the flavors.
COOKING Rating: Easy
Serving Suggestions:
- Serve as an appetizer at parties and gatherings.
- Include them in a brunch spread.
- Pack them for a picnic.
- Enjoy them as a quick and easy snack.
- Pair them with other appetizers like cheese and crackers, olives, and crudités.
Tips:
- For the best results, use fresh, high-quality eggs.
- Don’t overcook the eggs, as this can result in a green ring around the yolks.
- Use cold butter for the creamiest filling.
- If you don’t have a food processor, you can mash the yolks with a fork, but the filling won’t be as smooth.
- Get creative with your garnishes! Try adding crumbled bacon, chopped pickles, or a sprinkle of everything bagel seasoning.
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Nutritional Information: (Approximate, per devilled egg) Calories: 80 Protein: 3g Sodium: 75mg
Conclusion: These Classic Devilled Eggs with a Creamy Twist are a guaranteed hit! The addition of cold butter transforms the traditional recipe into something truly special, creating a luxurious and flavorful appetizer that everyone will love. Whether you’re hosting a party or simply looking for a delicious snack, this recipe is sure to become a new favorite. With its easy preparation and customizable flavors, you can create devilled eggs that are perfect for any occasion. So, gather your ingredients, follow these simple steps, and get ready to enjoy the creamiest, most delicious devilled eggs you’ve ever tasted!
5 Questions and Answers About This Recipe:
Q1: Can I make these devilled eggs ahead of time? A: Yes, you can definitely make these devilled eggs ahead of time. Prepare the filling and pipe it into the egg whites, then cover them tightly with plastic wrap and store them in the refrigerator for up to 24 hours. Garnish with paprika and chives just before serving to prevent the chives from wilting.
Q2: I don’t have Tabasco sauce. What can I substitute? A: If you don’t have Tabasco sauce, you can substitute it with another hot sauce of your choice, such as Frank’s RedHot or sriracha. Alternatively, you can add a pinch of cayenne pepper or a small amount of finely minced jalapeño for a similar kick.
Q3: Can I use a different type of mayonnaise? A: While whole egg mayonnaise or Kewpie mayonnaise is preferred for its richness and flavor, you can use any type of mayonnaise you like. However, keep in mind that the flavor and texture of the filling may be slightly different depending on the type of mayonnaise you use.
Q4: I don’t have a piping bag. Can I still make these devilled eggs? A: Absolutely! If you don’t have a piping bag, you can use a resealable plastic bag with one corner snipped off. Simply fill the bag with the yolk filling, twist the top to seal it, and gently squeeze the filling out through the cut corner. Alternatively, you can use a spoon to fill the egg whites.
Q5: How can I prevent the green ring from forming around the yolks? A: The green ring around the yolks is caused by overcooking the eggs. To prevent this, be sure to cook the eggs for exactly 10 minutes and immediately transfer them to an ice bath to stop the cooking process. This will help to keep the yolks a vibrant yellow color.
