Devilled eggs are quite the classic dish and are served up as appetisers at many a party.
While the simplest of the recipes call only for a little bit of mayonnaise and spice to be mixed in with the egg yolk, you can try out variations of it as well.
The basic method remains the same — the yolk is scooped out of a hard-boiled egg, mixed with the condiments and then filled back into the halved whites.
Try these two fillings — they’re easy to make, and we promise, delicious.
Classic Devilled Eggs
Ingredients
6 eggs, boiled, peeled and halved lengthwise
¼ cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
Salt and pepper to taste
1 tsp paprika
Method
Carefully remove the yolks from the boiled egg halves, using a teaspoon. Place in a bowl and then mash, using a fork or spoon until the mixture is creamy in texture.
Add the other ingredients to the yolk: the mayonnaise, white vinegar, yellow mustard and salt and pepper. Mix well and check the seasoning.
Scoop the yolk mixture into the egg whites, using a teaspoon to fill them evenly. You can also use a piping bag to fill in the egg whites with the yolk filling. For the garnish, sprinkle the eggs with paprika.
Arrange on a serving platter and serve immediately, or store in the refrigerator.
Bacon Guacamole Devilled Eggs
Ingredients
6 eggs, boiled, peeled and halved lengthwise
1 large mashed avocado
2 tbsp cooked and crumbled bacon
1 finely diced jalapeño
1 tbsp diced red onion
2 tbsp diced tomato
1 tbsp limejuice
1 tbsp chopped cilantro
Salt and pepper to taste
A pinch of chili powder
Method
As with the first recipe, you should have the mashed up egg yolk mixture in a bowl. Mix it with the mashed avocado, bacon crumbs, jalapeño, onion, tomato, lime juice, cilantro until it is rich and creamy. Add salt and pepper to taste. Scoop a little of the mix (about 1 tbsp) back into the egg white halves. Garnish with chilli powder, and serve.
