Devilled Eggs
by Nigella. Featured in AT MY TABLEIntroduction
I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these - and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding.
In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.
I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these - and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding.
In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.
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Show more commentsOne thing I've done when I have the occasional broken white is to finely grate it into the yolk mixture. No waste, and it gives just a bit more to filling for the rest.
In the American South,everyone I know adds sweet pickle relish to Devilled Eggs. Try it for a different taste.
I put curry powder or paste to taste in my devilled eggs and everyone loves them. I’ve not added extra virgin olive oil or water though. I will do this next time I make them.
Much better with Dijon mustard!
Very fresh eggs are harder to peel. I learnt this from an egg supplier when I complained that his weren't fresh, thinking that this was the reason I was pulling chunks off with the shell. His eggs were fresh and I was wrong. Oops!
Almost exactly the same as my mum's recipe and how i've been making them for decades as a party staple.
Absolutely amazing I serve these at a table with my bejeweled onions for I have discovered onions!
I adored watching this on Nigella’s British TV Christmas special. I’m about to make Devilled Eggs for a dinner party this evening. My first experience of piping! Fingers crossed...!
thank you nice recipe for eggs.