They might be old-fashioned, but deviled eggs are great appetizer for large groups! Most guests will be able to partake as they are dairy-, nut- and grain-free. But the flavour is not compromised as they are a perfectly balanced umame bite. First you bite into the cool, firm white, before the creamy, mousse-like whipped centre melts on your tongue; the flavour is as bright as the sunshiny colour of the yolk. Sifting through what you’re tasting, you notice briny notes of smoke, spice, acidity and a hint of something bitter all tied together by the complimentary natural sweetness of the yolk. Delicious!
The key to great deviled eggs lies in the cooking of the eggs. Use the largest pot you have, so when you add the cold eggs to the boiling water, the temperature doesn’t drop too much (if at all). Gently lower your eggs into the boiling water with a slotted spoon and carefully time 10 minutes. Remove and run under cold water, then leave in fridge until cold (about an hour) before peeling.
- 6 large eggs
- 1 tbsp mayonnaise I use homemade avocado mayo
- 3/4 tsp mustard powder
- 1 tbsp lime juice
- 1/2 tsp vinagar
- 1/8 tsp Worcestershire sauce
- 1 pinch paprika
Fill the largest pot you have 3/4 full of water and bring to a rolling boil. Use a slotted spoon to lower your eggs into the water.
Keep the water at a rolling boil and cook the eggs for precisely 10 minutes. Remove immediately and run under cool water, then chill in the fridge for about an hour.
Once the eggs have cooled, carefully peel them and gently slice in half.
Scoop out the yolk into a mixing bowl, setting the whites aside to be filled later.
Add the mayo, mustard powder, lime juice, vinegar, Worcestershire and paprika. Whip until fully incorporated and smooth.
Spoon the filling into a pipping bag and cool for 30 minutes in the fridge before carefully piping into your saved whites.
**Depending on how much filling you put in each white, you may not use all of your whites. I save my unused ones for egg salad.
Store, covered, in the fridge until ready to serve. Dust with paprika and parsley for colour, just before serving.