Devilled eggs. Simple, delicious small bites. Easy to prepare with just a handful of ingredients. And with Easter just around the corner and early spring vegetables popping up everywhere, now it’s a good time to give these a go.
Truth be told, it’s been years since I have made these. And even longer since I have come across devilled eggs being served on the English table. Maybe because they have gone out of fashion here. Or maybe because it’s easier to open up a packet of mini egg bites… But I remember family feasts where devilled eggs formed part of the delicious spread alongside Russian salad, cold meat cuts and pork in aspic (yum!!!) So this Easter I am bringing devilled eggs firmly back onto my family table and invite you to try them too. Here is the recipe.
5 large free range eggs, organic if your budget will stretch
110 grams of whipped cream cheese
small bunch of fresh dill, chives and parsley
small pinch of hot paprika
salt and pepper to taste
Start by hard boiling the eggs. To do this, place the eggs into a large saucepan, big enough to stop the eggs from knocking into each other and cover with enough cold water to ensure eggs are fully submerged. Place the pan onto the heat source and bring the water to boil. Once it’s boiling, turn it down to a simmer and set the timer to seven minutes. This will ensure eggs are hard boiled rather than squidgy soft inside. Once the time is up, turn the heat off and place the pan under a running cold water tap. Run the water for a couple of minutes to rapidly cool the eggs and then leave them to stand in cold water until completely cool. Remove from the water and set aside. It helps to place the eggs in the fridge to ensure they are cold but if you can’t wait that long, they will be fine to be filled straight away too.
Peel the eggs and carefully cut each egg lengthways in half. Remove the yolks and place in a bowl. Roughly mashed the yolks up with a fork, I like these to have some texture rather than being completely smooth. Grate the radishes over the same bowl to catch all the juices, use a coarse grater. Finally chopp the herbs and add these to the bowl whilst reserving a small pinch for decoration. Now add the paprika and cream cheese and gently combine the filling together. Taste and season if required.
Spoon the filling into each egg half with a pair of teaspoons. Decorate with a sprinkling of the reserved herbs. Place in the fridge to cool again before serving. I love these on a platter alongside some peppery watercress and slices of raddish. And because I have one, I use my Bolesławiec egg plate to really show the devilled eggs off. Enjoy x