Party snacks don’t have the best track record when it comes to nutrition. We usually forgo healthy in favour of tasty. Not this time! These deviled eggs are healthy, filling, nutritious and incredibly tasty! It’s also super easy to make a whole batch of them at once.
How to make the perfect boiled egg?
You’d think boiling eggs would be fairly simple and you’re right, it really is – if you follow this method! The perfect boiled egg has a creamy yellow yolk and completely set egg white. Over cooking the egg can cause a grey-ish green ring to form around the outside of the egg. Overcooking the egg can also leave it with a sulphuric taste. To avoid all that, simply place your eggs in a pot with enough water to cover it and bring it to a boil on high heat. Once it starts to boil, bring the heat down to low and cook for a minute. Take the pot off the heat, cover and let it rest for 10 minutes. Run the eggs under cold water and peel – voila! Perfect hard boiled eggs!
This is a large batch of eggs, perfect for a party so I like to use my handy Wonderchef Crimson Edge Hand Blender to combine the yolk mix. Sure you can make this by hand, but you might be left with some uneven bits. I like the Wonderchef Nutri-Blend Compact Food Processor for the job as well. Just dump all your ingredients in and in a matter of seconds you’ve got a super smooth egg yolk mix that’s ready for piping. To make matters even easier, you can get the Wonderchef Crimson Edge Egg Boiler. This easy to use boiler does all the work for you. Simply put your eggs in, add the required amount of water and with a push of a button you’ll get perfectly cooked, hard boiled eggs.
Deviled Eggs Variations
Oh the places you can go with deviled eggs! The classic recipe can be spiced up in many ways. I’ve got a variation for Thai curry deviled eggs below but you can do so much more. Add pesto to the yolks for an Italian twist. You can also add Schezwan, BBQ, Sriracha, Peri Peri or Sweet Chilli sauces for a number of variations based on your preference.
Deviled Eggs Presentation
We eat with our eyes first and a little effort in the presentation department will go a long way! You can use a spoon to fill the yolk mixture into the whites but I like to make the effort of piping them in. Use a star tip in a piping bag for perfectly frilly swirls of yolk mix. It’s a fun job to do with friends or kids and the end result looks really pretty! Garnishes are great for flavour and overall look so choose wisely! Some options are chilli flakes, chilli oil, paprika, dill, coriander, thyme, crushed peanuts, bacon bits and cheese.
Makes: 12 Halves
Time: 35 minutes
- 6 Eggs
- 3-4 Tbsp Mayonnaise
- 1 tsp Hot Sauce
- 1 tsp Mustard
- ¾ tsp lime juice
- Salt to taste (about ¼ tsp)
- Black Pepper to taste (about ¼ tsp)
- Paprika for Garnish
- Chives for Garnish
For Thai Red Curry Deviled Eggs
- 6 Eggs
- 2 – 2 ½ Tbsp Mayonnaise
- 1 Tbsp Thai Red Curry Paste
- 1 tsp Fish Sauce (optional)
- ¾ tsp Lime Juice
- Salt to taste (about ¼ tsp)
- Lime for Garnish
- Crushed Peanuts for Garnish
- Place the eggs into the egg maker and cook until hard boiled. If using a pot, bring the eggs and water to a boil on high heat. Once boiling, bring the heat down to low and let it simmer for 1 minute. Turn the heat off, cover and set aside for 10 minutes.
- Run the eggs under cold water, peel and cut into halves. Add the yolks to a bowl and set the whites aside.
- For Classic Deviled Eggs – To the bowl with the yolks, add the mayonnaise, hot sauce, mustard, lime juice, salt and black pepper. Blend using a hand blender or mash together with a fork.
- For Thai Red Curry Deviled Eggs – To the bowl with the yolks, add the mayonnaise, red curry paste, fish sauce, lime juice and salt. Blend using a hand blender or mash together with a fork.
- Taste and adjust seasoning if required.
- Spoon the filling into a piping bag fitted with a star tip.
- Fill each egg white half with the mixture.
- For Classic Deviled Eggs – Garnish with paprika and chives and serve.
- For Thai Red Curry Deviled Eggs – Garnish with crushed peanuts and coriander leaves.
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.