Garlic Devilled Eggs
A twist on the dinner party classic.
Ingredients
- 12 Eggs
- 1 cup Garlic Confit Aioli or Mayo try my garlic confit!
- 1 tsp Dijon mustard
- 1/2 tsp Sweet paprika plus more for serving
- Flaky sea salt and cracked pepper
- Fresh chives to serve
Instructions
- Bring a pot of a water to the boil. On a medium heat, boil the eggs for 12 minutes then place into an ice bath for 10 minutes. This will prevent the eggs from cooking any further and allow them to slightly cool so they are easy to peel.
- Remove the eggs from the ice bath. Tap the bottom of the egg onto a hard surface to break the shell. Remove a small piece of shell until the membrane is exposed. Insert your finger under the membrane and begin to remove the shell. Repeat this with all of the eggs.
- Cut the eggs in half and remove the yolks. Set the egg whites to the side.
- In a medium bowl, combine the egg yolks, mayonnaise, Dijon mustard, paprika and pinch of salt and pepper. Mash together with a fork and then whisk together until you have a smooth texture.
- Transfer the mixture to a piping bag or Ziplock bag that has had the end cut off. Pipe the egg yolk mixture into the egg whites. Roughly 1 tbsp per egg white. Alternatively, you can skip this step and spoon the devilled egg mixture into the egg whites.
- Season with an extra sprinkling of flakey sea salt and black pepper, finely sliced chives and sprinkling of paprika. Serve immediately or keep in the fridge in a Tupperware for up to 3 days.
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