Devilled eggs
Devilled eggs are a retro party nibble that have recently become trendy. The base stays the same, but you can add different toppings depending on what you fancy.
Devilled eggs with crispy chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
- 12 eggs
- 2 tbsp kewpie mayonnaise
- 1 tbsp crispy chilli oil
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 10g chivesfinely chopped
Nutrition: per serving
- kcal49
- fat4g
- saturates1g
- carbs0.3g
- sugars0.3g
- fibre0g
- protein4g
- salt0.3g
Method
step 1
Bring a large pan of salted water to the boil. Gently lower in the eggs, boil for 1 min, then turn off the heat, put on a lid and leave for 12 mins. Meanwhile, prepare a large bowl with iced water.
step 2
Once the time is up, put the eggs into the iced water and leave for 5 mins. Once cool, peel the eggs. Carefully slice the eggs in half, then scoop out the yolks. Put the yolks into the bowl of a small food processor.
step 3
Add the kewpie mayo, chilli oil, sriracha and soy to the yolks, and season lightly with black pepper. Blitz for 1-2 mins or until whipped and smooth. Transfer to a piping bag with a round nozzle attached.
step 4
Pipe the yolk mixture into the egg white hollows and top with a blob of crispy chilli oil, some chives and more black pepper
