Recipe: Devilled eggs & Cheesy Creamy Boiled Eggs with Dill

During Christmas last year, I made a tapas brunch for my family which consisted of a few different light bites.  One of them is "Devilled Eggs", which are hard boiled eggs, shelled and cut in half lengthwise with the yolk removed and added with mustard and topped with paprika or cayenne pepper. The term "devilled" is most often used to describe spicy food, in this case the spiciness comes from the mustard and paprika/cayenne pepper.

Devilled eggs

Devilled eggs are also great for using up the hard-boiled eggs you have accumulated from the Easter egg hunt at the end of the month (31 March). This is a very easy recipe, which transforms an ordinary boiled egg to something delicious. Great as an afternoon snack or appetizer/side dish during a meal or a canapé for a dinner party.

In general, one egg (two halves) will be enough to feed one adult. My versions uses some butter, which is added to the mashed egg yolk but if you prefer not to use butter, then replace it with same amount of mayonnaise. I feel that it's much nicer with a little bit of butter. Also,  I have used Shichimi powder in lieu of paprika/cayenne pepper for a spicy kick. Shichimi is known as Japanese seven-spice pepper, which includes chilli, black pepper, sesame, hemp, poppy seed, orange peel and nori seaweed. You can get Shichimi powder in Asian supermarkets, under the Japanese section.

Devilled eggs with a twist - using Shichimi powder

In this post, I have also included a recipe for cheesy, creamy boiled eggs with fresh dill which is the kids-version of the Devilled Eggs. Non-spicy but just as nice.

Kids will love this!

 

My darling princess loved it!

If you try making them both, do let me know which one you prefer.


Devilled eggs
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-15 minutes (for the hard boiled eggs)
Serves 4

Ingredients
4 hard boiled eggs
1 1/2 tbsp regular or low-fat mayonnaise
1/2 tsp butter, softened at room temperature
1 tsp Dijon mustard
A pinch of mustard powder
Salt and freshly ground black pepper
Shichimi powder or paprika
8 olives, to garnish

1. Place the eggs in a large saucepan with cold water and slowly bring to a boil over medium heat. Once boiling, reduce to low heat and simmer gently for 10 minutes. Drain eggs and place under cold running water until the eggs are cool, this will avoid the black ring from forming around the egg yolk. Peel and halve the eggs lengthwise and carefully remove the yolks into a bowl.

2. Mash the yolks with the back of a fork, then add mayonnaise, butter, mustard and mustard powder.  Mix well until you get a smooth paste. Then, season with salt and pepper.

3. Using a teaspoon, spoon equal amounts of  egg yolk mixture into the hollow egg whites (if you have time, you can spoon the mixture into a plastic piping bag and pipe into the egg whites for a nicer effect).

4. Dust with some shichimi powder and garnish with an olive each. Serve eggs on a bed of lettuce leaves.

Cheesy, creamy boiled eggs with dill
Recipe by Baby Sumo

Preparation time: 10 minutes
Cooking time: 12-15 minutes (for the hard boiled eggs)
Serves 4

Ingredients

4 hard boiled eggs
1 1/2 tbsp regular or low-fat mayonnaise
1 tsp butter
1 tbsp freshly grated Parmesan cheese plus extra for garnish
Salt and freshly ground black pepper
Fresh dill
Lettuce leaves, to serve


1. Place the eggs in a large saucepan with cold water and slowly bring to a boil over medium heat. Once boiling, reduce to low heat and simmer gently for 10 minutes. Drain eggs and place under cold running water until the eggs are cool, this will avoid the black ring from forming around the egg yolk. Peel and halve the eggs lengthwise and carefully remove the yolks into a bowl.

2. Mash the yolks with the back of a fork, then add mayonnaise, butter and Parmesan cheese.  Mix well until you get a smooth paste. Then, season with salt and pepper.

3. Using a teaspoon, spoon equal amounts of  egg yolk mixture into the hollow egg whites (if you have time, you can spoon the mixture into a plastic piping bag and pipe into the egg whites for a nicer effect).

4. Place eggs on a bed of lettuce in a serving plate, then grate more Parmesan cheese on top and garnish with a sprig of fresh dill each.

*This recipe was featured on Asian Food Channel's Facebook page on 26 March 2013.