I had a few friends round at the weekend, and decide to make these from the Smitten Kitchen. As usual I didn’t quite follow the recipe, so the ingredients below are what I used.
I’m sure there are hundreds of devilled egg recipes around, but you have to start somewhere.
These were lovely, although I didn’t find cooking the eggs the day before helped peeling them as Deb states.
Nevertheless, a really nice mix of flavours, though I did add a bit of chipotle paste, and because several of my friends do not eat meat, I gave the serrano ham a miss.
Ingredients ( to make 12 half eggs )
- 6 eggs
- 2 tbsp toasted cashews ( the recipe says almonds, I didn’t have any )
- 3 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp finely chopped garlic
- 1 tsp lemon juice
- 1/4 tsp smoked paprika
- 1/2 tsp chipotle paste
- salt , pepper
Method:
- Boil the eggs and peel
- when cold, halve the eggs, take out the yolks and mix with all of the other ingredients, other than the nuts.
- crisp the nuts in a frying pan.
- Spoon the yolk mixture back into the half eggs, display on a nice plate and sprinkle with a bit more smoked paprika and the nuts.