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Devilled Eggs Three Ways

Devilled Eggs – Three Ways

  • Author: Irena Macri
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Stuffed
  • Cuisine: British

Description

In this recipe, I share three delicious ways you can prepare devilled eggs. Great as finger food or a snack.


Scale

Ingredients

  • 6 free-range eggs
  • 1 medium white onion, finely diced
  • 1 tsp ghee or coconut oil

Guacamole & bacon filling

  • 1 rash of streaky bacon, diced
  • 1 1/2 tbsp avocado, mashed
  • Zest of 1/4 of lime
  • 1 tsp lime juice
  • 1/2 tse mayo
  • 2 egg yolks
  • Coriander and hot sauce to garnish

Ginger & curry carrot

  • 2 tbsp finely grated carrot (about 1/2 medium carrot)
  • 1 tsp grated fresh ginger or powder
  • 1/2 tsp curry powder
  • Pinch of sea salt
  • 1/2 tse mayo
  • 2 egg yolks
  • Diced spring onion and fried shallots to garnish

Pumpkin seed & sun-dried tomatoes

  • 1 tbsp semi-dried tomatoes, chopped
  • 1 tsp pumpkin seed oil (OR extra-virgin olive oil)
  • Pinch of sea salt
  • Pinch of pepper
  • 2 egg yolks
  • 1/2 tsp mayonnaise
  • Pumpkin seeds & sun-dried tomatoes to garnish

Instructions

  1. Place eggs in a saucepan with cold water and bring to boil. Cook for 7 minutes, then rinse under cold water and leave in some cold water for a couple of minutes to cool. Peel carefully, then cut across in the middle and gently remove the yolks to a bowl.
  2. Sauté onion in ghee or coconut oil for 3-4 minutes on medium-low heat, until translucent and lightly golden. Divide and remove to three small bowls.
  3. For bacon & guacamole: Place diced bacon in the frying pan and cook for 3-4 minutes until crispy. Remove to one of the bowls with the onion. Add avocado, 2 egg yolks, mayo lime zest and juice and mash together. Fill four of the egg white halves and garnish with coriander/cilantro and hot sauce, maybe some bacon pieces.
  4. For ginger & carrot: Place carrot and ginger in the frying pan and add back the onion from one of the bowls. Sprinkle with curry powder and sea salt, add a little more ghee or coconut oil if dry. Pan fry for a minute or two, then transfer to a bowl with 2 egg yolks and mayo, mash together and fill four more egg white halves. Garnish with diced green onion.
  5. For pumpkin seed & semi-dried tomatoes: Combine and mash together diced semi-dried tomatoes, pumpkin seed oil, 2 egg yolks, sea salt, pepper and mayo. Fill the rest of the egg whites and garnish with pumpkin seeds and a slice of semi-dried tomato.

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