Festive devilled eggs
These eye-catching festive devilled egg canapés are filled with a luscious mixture of Freshlay Farms Golden Yolker® egg yolks, paprika, mayonnaise and mustard. The sunshine-yellow filling is piped to form an elegant spiral, then each egg is finished with pink peppercorns, crispy shallots and a parsley leaf to resemble holly. They're so moreish, we wouldn't be surprised if only a fraction of them actually reach the table!
Ingredients
Metric
Imperial
Filling
- 12 egg yolks, from the hard-boiled eggs above
- 3 drops of Tabasco
- 1/4 tsp smoked paprika
- 4 tbsp of mayonnaise
- 1 tsp English mustard
- 1 tbsp of fresh chives, finely chopped
Garnish
- pink peppercorns
- parsley leaves, small ones
- 1 shallot, finely sliced
- neutral oil, for cooking
Equipment
- Piping bag with star nozzle
Method
Place the eggs into a pot large enough to hold them in a single layer and cover with cold water by 1 inch
Bring to the boil, then turn off the heat and cover the pot. Set aside for 10 minutes
Transfer the eggs to a bowl of iced water and chill for 5 minutes
Heat the neutral oil to a depth of 2 cm and a temperature of 150°C in a high-sided pan
- neutral oil, for cooking
Once hot, carefully add the shallots and cook until crisp and golden, then drain on kitchen paper
- 1 shallot, finely sliced
Peel the eggs, then halve them and carefully scoop out the yolks into a bowl
Combine all the filling ingredients and mix well, seasoning with salt
- 12 egg yolks, from the hard-boiled eggs above
- 3 drops of Tabasco
- 1/4 tsp smoked paprika
- 4 tbsp of mayonnaise
- 1 tsp English mustard
- 1 tbsp of fresh chives, finely chopped
Transfer to a piping bag with a star nozzle if you have one, and pipe into the egg whites
Garnish the devilled eggs with the crispy shallots, 2 pink peppercorns and a parsley leaf to make ‘holly’
- pink peppercorns
- parsley leaves, small ones
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