The New Devilled Egg
The New Devilled Egg
- Preparation time 30 mins
- Serves 12 people
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Ingredients
12 eggs, at room temperature
¼ cup sour cream
¼ cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper
12 spears small asparagus spears, trimmed
2 rashes bacon, finely chopped
1 tablespoon finely chopped chives
Smoked paprika, to serve
Method
- Bring a large saucepan of water to the boil. Add eggs and simmer for 10 minutes for hard-boiled eggs. Drain and stand in cold water. Crack shells and gently peel. Trim the base of each egg so they stand up. Trim a third the top off each egg and scoop out the egg yolk.
- Place the egg yolks, sour cream, mayonnaise, mustard, salt and pepper in a bowl and mash until smooth.
- Spoon the egg yolk mixture into a piping bag or zip-lock bag. Snip the end off the bag and pipe the filling back into the eggs. Place on a serving platter and refrigerate.
- Bring a small saucepan of water to the boil. Add the asparagus and cook for 1 minute or until just tender. Drain and stand in cold water.
- Heat a large non-stick frying pan over medium heat. Cook bacon for 3 minutes each side until golden and crisp.
- Trim the asparagus tips to about 2cm and push into the filling (see tip). Serve the eggs topped with asparagus, chives, bacon and paprika.
Notes
Tips:
• You can use the asparagus stems in salads, omelettes or tarts.
• These can be made up to a day ahead and kept, in an airtight container in the fridge.
Nutritional Information
- Serving size 63g
- Energy 513kJ 123kcal
- Protein 6.5g
- Total fat 10.5g
- Saturated fat 3.2g
- Carbs (total) 0.7g
- Carbs (sugar) 0.5g
- Sodium 174mg
- Fibre 0.3g
All nutrition values are per serve.