Empty My Fridge
Devilled Eggs - the way I love them
Ingredients
- Egg12
- Dijon mustard2 tsp
- Hot sauce2 tsp
- White wine vinegar1 tsp
- Mayonnaise2 tsp
- Salt¼ tsp
- Butter50 g
- Paprika
- Chive1 tbsp
Instructions
- Boil the eggs for 10 minutes in a large pot of water, gently swirling the water every minute for the first 6 minutes to centre the yolks.
- Move the eggs to a sink of cold water and leave for 5 minutes, then peel them under the water.
- Cut the eggs in half and scoop out the yolks with a teaspoon.
- Blend the yolks with the mustard, hot sauce, white wine vinegar, mayonnaise and salt until crumbly, then add the cold butter cubes and blend until smooth and creamy.
- Choose 18 to 20 of the best egg white halves and brush off any yolk crumbs.
- Pipe the filling into the whites, mounding about the amount of a whole yolk in each.
- Sprinkle with paprika and chives, and serve at room temperature.
Summarized from RecipeTin Eats's video. Watch it for the details.
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