Easter Devilled Eggs with Parmesan & Spring Onions
Easter Devilled Eggs with Parmesan & Spring Onions
Devilled eggs, such an American thing to make , but once you get your head around it, you’ll agree with me that a hard boiled egg white, is the perfect vessel for, well, most things, and definitely this easy peasy devilled egg filling.
Living in America for a few years made me realise how popular these little delicacies are.
You’ll find them at every pot luck dinner, every summer bbq and Saturday afternoon tailgating, all with different fillings and flavour combinations.
Not so much for the inclusion of the egg itself, but the ingredients that are mixed with it to make them perfect little bites of flavour just right for any celebrations ,including easter.
This recipe is a simple one , and even if you use additional ingredients, making them doesn’t have to be any more difficult.
If you think of this recipe as a base recipe , then you can let your imagination run wild and begin to add anything that tickles your taste buds.
A particular favourite of mine is the addition of some crispy cooked bacon chopped up and mixed in right along with the other ingredients, with more finely chopped and sprinkled on the top.
Bacon and eggs, a perfect match.
Go on, give it a go and enjoy your sweet life.
Easter Devilled Eggs with Parmesan & Spring Onions
Perfect mouthful of flavour
What You Need
6 Large Eggs - Hard Boiled
25g Parmesan - finely grated
1/4 teaspoon Paprika - Plus extra for sprinkling
2 Spring Onions — Very finely chopped
1 Spring Onion - Sliced at an angle for decorating
4 Tbls Greek Yoghurt - See Tip Box
Maldon Seat Salt - To Taste
Fresh ground Black Pepper - To Taste
Put all the egg yolks into a bowl
How It’s Done
Shell all of the hard boiled eggs and cut them in half length ways
Scoop out all of the yolk placing them into a bowl.
Set the white cooked egg yolks aside for later.
In the bowl containing the egg yolks, place all of the ingredients - except the extra paprika and sliced spring onion for decoration.
Using a hand mixer or a wooden spoon, beat the mixture until all of the egg mix together and smooth.
The mixture should be of a pipe-able texture , if it’s too thick, add more Greek yoghurt a teaspoon at a time until the mixture is the right thickness.
Use a piping bag or a freezer bag, spoon the egg mixture into the bag, cut off the tip and pie the egg mixture into each of the egg whites. - See Tip Box
Some fresh spring onion on the top adds a little bit of crunch
Tip Box
Greek Yoghurt - If you’ve not got any Greek Yoghurt, you can substitute it with what you do have such as mayonnaise of thick double cream.
Piping - You don’t have to pipe the egg into the egg whites. You can just use a small spoon the mixture in.
One is never enough
