Stuffed eggs, devilled eggs
Stuffed eggs are hard boiled eggs which are sliced in half, the yolks removed and mixed with other ingredients then put back into each half of the egg white. The yolk filling should be creamy, smooth and luxurious. It is known by so many different names, the most common being devilled eggs. You can also call them angel eggs, egg mimosa, Russian eggs, dressed eggs, picnic eggs or salad eggs. They can be chopped up and used as a sandwich filling similar to a boiled egg sandwich.
The recipes for stuffed eggs filling are as diverse as there are cooks. This is a simple standard recipe that gives room for you to add or remove your choice of ingredients, the possibilities are endless but make it simple. I have included a list of possible add-ins and toppings/garnishes to give you ideas for making your stuffed eggs and give it your signature.
Excellent stuffed eggs start with excellent hard boiled eggs, I will explain further down. Stuffed egg was a very popular party food in Nigeria before, curry powder and deviled egg was a thing then, but in recent times, it has become noticeably rare. Maybe because of the bad rap eggs have been getting from health enthusiasts. Anyway, it will be lovely to bring it back to the party because it is an easy to make hors d’oeuvre (appetiser, small chop) and always looked pretty on the buffet table with so little effort.
All about Eggs used for Stuffed eggs
I have come across so many different ways for boiling an egg in order to get the best results. Do what works for you. The aim is to have well-cooked eggs that are easy to peel.
- Egg white should be soft and firm but not rubbery. It gets rubbery due to overcooking.
- The yolk should be fully cooked, firm and creamy, not greenish/grey and chalky, also due to overcooking.
- Be careful when handling the cooked egg whites, you need them intact and smooth to look attractive.
- Eggs need to peel easily without tears and craters on the surface of the egg white.
- Very fresh eggs do not peel easily. Use eggs that are about 3 days or older.
- Store eggs on the tip (smaller end) or on the side for 24 hours before use, to help centre the yolk for better presentation.
- Eggs need to be cool enough to touch before they are peeled and cut.
- Gently tap the eggs all over on the kitchen counter before peeling, it makes peeling easier.
- Peel off the shell in a bowl of cold water, this helps prevent tears and craters.
- If the eggs are not being stuffed immediately, place a piece of plastic wrap (nylon) directly on the surface of the filling to keep it from drying out and forming a crust.
- Keep the white covered too.
Add-ins, Toppings and garnishes for Stuffed eggs
- Salt, sugar, dry chilli pepper, black pepper, white pepper, suya pepper, barbeque seasoning, garlic salt, crushed peppercorns, curry powder, paprika, turmeric, cumin.
- Mayonnaise, mustard, butter, hot chilli sauce, unsweetened yoghurt, salad cream, barbeque sauce, Worcestershire sauce.
- Grated or chopped onions, horseradish, spring onions, candy red chilli, olives, chives, cooked peas, sesame seeds, diced tomatoes, coleslaw, mint, fennel.
- Olive oil, avocado, grated cheese.
- Tuna, ham, bacon, salmon, sardines, shrimp, sausage, corn beef, caviar, smoked salmon, chopped luncheon meat, ham, crab meat, soft suya meat.
To prepare Stuffed eggs (Deviled eggs)
6 Eggs 2-3 tablespoons mayonnaise (salad cream) 1 teaspoon mustard (1/2 teaspoon curry powder, tumeric or dry mustard) 1 1/2 teaspoons vinegar (fresh lemon or lime juice) salt 1/2 teaspoon white pepper (optional) 1 tablespoon pepper sauce (dry chilli powder)
Boil eggs, drain and add cold water to cool down.
When eggs are cold, carefully peel them.
Cut each egg in half lengthwise.
Gently push out the yolk into a bowl or the bowl of the food processor.
Set the egg white halves aside covered.
Mash the yolks until there are no lumps.
Add mayonnaise, mustard and vinegar, salt, white pepper and pepper sauce, mix thoroughly until they are well blended, light and smooth.
If using a food processor, put all ingredients into the bowl and puree.
Taste and correct your seasoning.
Spoon the filling into a pastry bag, zipper bag or empty ‘pure water’ sachet, cut off one of the corners with a pair of scissors. You can also use a small cookie scoop or two teaspoons( see notes below).
Lay your egg whites cut side up and pipe your yolk to fill them. The filling should be higher than the white.
Sprinkle some dry chilli pepper or paprika on top of your stuffed eggs.
Garnish with whatever you have on hand or serve as is. I used candied cayenne pepper (shombo).
- Avoid overcooking your eggs, the outside of the yolk will have a sulphuric green/grey coat.
- You can use a food processor (best), egg whisk, balloon whisk or spatula to mash the yolk.
- You can also pass the yolk through a sieve using a wooden spoon.
- If using a fork, it will become a paste quite alright but there might still be a few lumps.
- If you don’t have enough yolk for it to be higher than the white, add more complimentary fillers like mayonnaise, grated onions, bacon etc. or
- Meanwhile, if you have leftover yolk filling, it is delicious as a dip for potato chips or crackers.
- Remember Stuffed eggs contain mayonnaise and as such should not be left for long outside the refrigerator.
- Taste your yolk filling as you add your ingredients.
- Stuffed eggs are simple and easy to make but try to pretty it up by maybe piping the yolks neatly and beautifully.
- To use 2 teaspoons to fill stuffed eggs, scoop the filling with one spoon then use the other to push the filling gently into the egg white.
Do you have any comments, questions or suggestions, please leave a comment below.
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