- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- salt and pepper to taste
Bring a medium pot of water to a simmer. Carefully place eggs to the bottom of the pot, making sure the water completely covers the eggs. Cook for 12 minutes. Remove the eggs from the pot and place in cold water to cool. Once cool, crack the shells and peel.
Cut the peeled eggs lengthwise and remove the yolks. Mix the yolks, mayonnaise, mustard, salt and pepper together until smooth. Spoon or pipe the yolk mixture into the hollow of the cooked whites.
The options are limitless. Don’t be afraid to try something new. Garnish with your favourite preserves, hot sauces, herbs and cured meats.
Featured in the photograph:
1. Summer cherry tomato jam with crispy kale
2. Duck & garlic confit
3. Curried egg yolk with cilantro
4. Seed to Sausage guanciale & leeks
5. Roasted beet & scallion
About this recipe
The devilled egg traces its history back to ancient Rome, where boiled eggs were served with spicy sauces to start a meal. Fast-forward to the late 1700s and the term “devilled” was added to not only spicy eggs, but also all things spicy. As mayonnaise became commercially available in the 1940s, it was mixed with the boiled egg yolk to give it the smooth, creamy texture we’ve come to know of devilled eggs today.
With the advent of Tupperware containers specially designed to hold them, the 1970s saw a strong interest in the devilled egg, adding even more ingredients, such as mustard, chives and a sprinkling of paprika. Today, there is a resurgence of devilled eggs hitting menus in many upscale eateries, where almost any ingredient can be used to create something unique and delicious.