So, devilled eggs, huh? What a strange name! Actually I (since I’m French) call them oeufs mimosa (eggs mimosa) because instead of paprika we sprinkle on top some more cooked yolks so they remind you of the flower (I know, so romantic these Français…). As long as I remember, I’ve always found eggs mimosa quite boring, especially because they are served during festivities and, to be honest, there are always more exciting things to eat during festivities, from little cute canapés to seafood… and you want me to fill my stomach with eggs?? No thanks.
I didn’t say I didn’t like them though. For once, and you won’t hear me say that often, I think the classic French version is NOT the best. Fine, I said it. Instead I find quite interesting the English name. Finally! I thought that from being boring they could become dangerously good… However if paprika gives a nice visual, it doesn’t kick your taste buds either. So in my opinion, devilled eggs deserve CHILLI. That’s it.
Reading about the name “devilled” for food, in English, I understood that it is used to describe a spicy or seasoned dish (with mustard, pepper, hot pepper, hot sauce,…). So I’m not saying I invented a new recipe, I ‘m just saying mine is a devil of a recipe! :)
Positive:I love the contrast between the creamy texture of the yolk and the hard/tender consistency of the whites but also the first kick of chilli followed by a deeper kick provoked by a strong mustard taste.
Negative: They ARE caloric. I would suggest two maximum per person.
Ingredients for 2:
- 2 eggs
- 3 tspoons mayonnaise
- chilli powder
In your pantry:
- 1/2 tspoon mustard
First of all, hard-boil the eggs. How? Place them in a saucepan and fill it with enough cool water to cover the eggs. Bring the water to a boil then remove from heat, cover and let stand for 10 minutes. When cooked, empty hot water and fill your pan with cold water instead. Allow eggs to cool a few minutes.
When eggs are cold, you can gently peel them. Rinse them to get rid off the last shell fragments.
Slice them lengthwise then, using a teaspoon, gently remove the yolks (it should come out easily). Place yolks in a mixing bowl and mash them well with a fork.
Time to season! Add mayonnaise, mustard (I used the one with whole seeds… yum!), a pinch of pepper (I didn’t add salt) and chilli powder to taste. Here it depends on how hot is your chilli and how hot you like your food. Mix well.
Transfer the filling to a piping bag (don’t worry you can also use a simple freezer bag or storage bag the same way and cut one corner instead) and fill egg whites centres.
Last but not least, sprinkle the top of the eggs with more chilli powder (or paprika if you think it might be too hot!). Enjoy!
My advice: Serve them with fresh juicy salad on the side!