Devilled eggs also known as eggs a la Mimosa have been around since the late 1800’s. Essentially a halved hard boiled egg with the yolk seasoned and whipped is piped back into the egg. Its a wonderful base to add various flavours to. I do a coconut and Thai curry version, an Indian version with green chutney, sometimes I add parsley or chives.
1/2 cup good quality mayonnaise
1.5 teaspoon lime juice
1 teaspoon ground yellow mustard paste such as Dujon or hot sauce of your choice
2 tsp water
salt and pepper to taste
cayenne pepper for sprinkling
Freshly ground black pepper
4 tablespoons of Ikura (salmon roe) (optional)
Optional additions and topping
Chopped herbs like parsley and tarragon
Chorizo, ham, smoked salmon
- Place eggs in a in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, and cook for 8 minutes. Remove from heat and then rinse under cold tap water continuously for 2 minutes. Let sit in cold water for 10-15 minutes until totally cool.
- Prepare a small bowl of cold water. Crack egg shells and carefully peel them inside the cold water. Gently dry with paper towels and place the egg on another plate.
- Once all the eggs are done slice the eggs in half lengthwise. Carefully spoon out yolks to a medium bowl, and reserve the whites on a serving platter.
- Using a hand or stand mixer whip the egg yolks with lime juice, mustard, 2 tsp water a little salt and black pepper until smooth about 2 minutes on medium speed.
- .Add mayonnaise and whip again until smooth and creamy. Adjust for salt.
- Spoon this mixture into a piping bag with a tip of your choice and pipe into each egg cavity.
- Sprinkle with cayenne, herbs if you choose and some Ikura on top and serve.