Devilled eggs are always a crowd pleaser! Elevate a classic party favourite with simple ingredients.
Makes 12
30 mins
Ingredients
- 6 XL eggs, at room temperature
- ¼ cup aioli or mayonnaise
- 1 tbs Dijon mustard
- ¼ tsp ground white pepper
- ½ tsp tabasco
- 1 tbs finely chopped dill, plus extra to garnish
- Zest from 1 lemon (juice used in pickle)
- 80g hot smoked trout, flaked
Radish pickle
- 2 red radishes
- Juice from 1 lemon (above)
- 1 tbs white wine vinegar
- 1 tsp each salt and sugar
Method
1
Bring a saucepan of water to the boil then gently lower in your eggs. Cook for 11 minutes for hard boiled. Gently move the eggs around for the first minute or two, this will help the egg yolk stay in the centre. Drain and plunge into iced water for a few minutes. Crack the eggs all over then gently peel. Carefully slice in half and remove the egg yolk – use a teaspoon if you need help. For the filling, crush the yolks in a bowl with a fork then add the aioli, Dijon, pepper, tabasco, dill and lemon zest. Season with salt. Place in a piping bag.
2
For the pickle, slice the radish as thinly as possible into rounds, then into batons. Add to a bowl with the remaining ingredients and allow to pickle for a few minutes. Pipe the egg filling back into the egg whites then top with smoked trout, drained radish pickle and some extra dill fronds.
