Retro Devilled Eggs Recipe

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I'm sad that these Retro Devilled Eggs haven't quite stood the test of time like other 70s classics like trifle or prawn cocktail! But falling out of fashion doesn't make them any less delicious - so lets buck a trend and bring them back to the buffet table!

5 from 3 votes

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings pieces

Author Chloe

Equipment

Saucepan - Medium

Silicone Slotted Spoon

Disposable Piping Bag- Small optional

Piping Nozzles optional

Ingredients

6 medium Eggs - room temperature
4 tbsp Mayonnaise
2 tsp Dijon Mustard
1 tsp English Mustard - or powder
½ tsp Sea Salt Flakes
⅛ tsp Tabasco Sauce - or other hot sauce
Sprinkle Paprika
¼ tsp Fresh Chives

Instructions

Boil & Peel the Eggs

Put a kettle of water on to boil whilst starting to heat a saucepan on the stove. The saucepan needs to be large enough that all the eggs will sit in one layer with a little room to move.
Pour the boiling water into the pan and bring it to the boil over a high heat.
Carefully lower 6 Eggs into the pan - I do this with a slotted spoon so I don't scald my hands with water splashback.
Once all the eggs are in, allow the water to boil again (the eggs will lower the water temperature a little when you put them in) and then turn the heat so it is just gently boiling. Boil for 10 minutes.
Either drain the water from the pan leaving the eggs or move the eggs into a bowl of cold water using a spoon.
Leave the pan or bowl of eggs to sit under running cold water for 30-60 seconds. Turn the tap off and allow them to sit in the water for 5 minutes.
Alternatively you can just add to a bowl of water and ice but I don't like to waste ice.
Once cool, drain the water from the bowl ready to peel the eggs.
Roll the eggs one at a time on a board whilst pressing gently. This will crack the shell all over.
Use your thumb to start removing the shell from the egg.
It is important to get underneath the very thin membrane layer as the shell sticks to this and then the egg becomes very easy to peel
Return the peeled eggs to the pan or bowl and cover with water - this will rinse off any little bits of shell still clinging to the eggs.
Give the water a little swirl then remove the eggs and dry with a clean towel.

Prepare the Eggs & Filling

Use a sharp knife to cut each egg in half lengthways. Try to make sure each half is fairly even and you have a large enough knife to make one clean cur through the egg.
Tip the yolk from each egg half into a small mixing bowl.
If the yolk doesn't just fall out, use a teaspoon to gently scoop it out. It doesn't matter if the yolk falls apart but you don't want to gouge the egg white.
You should now have 12 empty egg white halves and a bowl with 6 egg yolks. Set the whites aside for the time being.
Mash the egg yolks until there are no large lumps. I just use a spatula to press them against the bottom and sides of the bowl.
You can alternatively make the filling in a small food processor, in which case just skip this step!
Add 4 tbsp Mayonnaise, 2 tsp Dijon Mustard, 1 tsp English Mustard, ½ tsp Sea Salt Flakes and roughly ⅛ tsp Tabasco Sauce to the mashed yolks.
Mix everything together very thoroughly. Continue to mash the mixture against the sides of the bowl to make it as smooth as possible. It won't be totally smooth, you just don't want any large lumps.
Have a tiny taste of the mixture and add more of the mayo, mustard and/or salt if you feel that it it's needed.
Don't go crazy with the tasters or you won't have enough filling left!

Assemble & Garnish the Eggs

To pipe the filling, you will need a small piping bag and a star nozzle.
Alternatively you can just spoon the filling into the egg whites. Use two teaspoons - one to pick up the mixture and the other to push it off the spoon and into the hole.
Place the nozzle into the bag then spoon in the filling. It is cleanest to do this by putting the bag into a small glass and folding the top over the sides.
Remove the bag from the glass, press the filling down towards the nozzle and secure the top with a bag clip or twist it tightly. Use scissors to snip the end off the bag so it is ready to use.
Retrieve the egg whites and start piping the filling into each of the holes. I start by being quite frugal rather than generous until all 12 are filled.
Take a moment to adjust the piping bag by scraping the remaining filling down the bag and reclipping or re-twisting.
Continue to pipe the remaining filling between the eggs - try to end up so each has a vaguely even amount of filling.
Sprinkle a little paprika over the eggs including both the filling and whites.
Finely slice a small amount of fresh chives and sprinkle over the fillings.
Carefully place the eggs on your platter of choice and serve - be careful not to squeeze too hard when picking them up else you'll lose the filling!

Nutrition (Approx)