Nigella’s deviled eggs are made with mayonnaise, mustard, salt, paprika, Tabasco, olive oil, and chives resulting in a tasty treat that takes 38 minutes to be ready.
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💛 Why You’ll Love This Deviled Eggs Recipe:
- Creamy Texture: The blend of mayo and olive oil creates a lusciously smooth filling.
- Balanced Flavor: The combination of English mustard, paprika, and Tabasco offers a harmonious kick.
- Elegant Presentation: Topped with paprika and chives, they make for a visually appealing appetizer.
- Versatile: Perfect for parties, brunches, or as a savory snack any time of day.
❓ What Is Nigella’s Deviled Eggs Recipe?
Nigella’s deviled eggs feature hard-boiled eggs filled with a creamy yolk mixture blended with mayonnaise, mustard, salt, Tabasco, and olive oil, piped into egg whites, and topped with paprika and chives.
🥚 Nigella Deviled Eggs Ingredients
- 12 large eggs (at room temperature)
- 4 x 15ml tablespoons mayonnaise
- 1 – 2 teaspoons English mustard (from a jar)
- 1 teaspoon Maldon sea salt flakes (or more to taste)
- ¼ teaspoon paprika plus more for sprinkling
- 3 – 4 drops of Tabasco (to taste)
- 2 x 15ml tablespoons extra virgin olive oil
- 2 teaspoons finely chopped chives
🍳 How To Make Nigella Deviled Eggs
- Place eggs in boiling water, boil for 1 minute, then let stand in hot water for 12 minutes. Transfer eggs to ice water for 15 minutes, then peel.
- Halve eggs lengthwise, and remove yolks into a mixing bowl. Arrange 18 neatest egg white halves on a plate.
- Add mayonnaise, English mustard, salt, paprika, and Tabasco to the yolks. Mash and blend with a stick blender. Add olive oil and blend until smooth. Adjust seasoning and consistency with hot water if needed.
- Transfer the filling to a piping bag fitted with a star tip. Pipe into egg whites in rosettes, or mound with teaspoons.
- Sprinkle with paprika and chopped chives. Serve and enjoy!
💭 Recipe Tips
- Room Temperature Eggs: Use eggs at room temperature for easier boiling and peeling.
- Adjust Seasonings: Taste and adjust the amount of English mustard, Tabasco, and salt to suit your preference.
- Smooth Texture: Blend the yolk mixture thoroughly until smooth for a creamy filling.
- Garnish Just Before Serving: Sprinkle with paprika and chopped chives right before serving to maintain freshness and presentation.
🍝 What To Serve With Deviled Eggs?
Serve Deviled Eggs with Ratatouille,Vegetable Tagine,Spaghetti Bolognese, Carbonara,Pancetta And Peas Orzo, Lamb Ragu, Mushroom Risotto, Courgette Pasta, Lamb Kofta, Pea Risotto, and Quick Chilli.
🎚 How To Store Leftovers Deviled Eggs?
- In The Fridge: Store leftover deviled eggs covered in the refrigerator for 1 to 2 days.
- In The Freezer: Not recommended to freeze leftover deviled eggs due to texture changes.
🥵 How To Reheat Leftovers Deviled Eggs?
- On The Stove: Reheat gently leftover deviled eggs in a covered pan over low heat for 2 minutes or until heated.
- In The Microwave: Heat leftover deviled eggs in a microwave-safe plate in short 10-second intervals, stirring between, until warmed through.
FAQs
What is a thickening agent for deviled eggs?
Egg yolks act as a natural thickening agent for deviled eggs, creating a creamy and substantial filling for the appetizer.
What to use instead of mustard in deviled eggs?
You can use apple cider vinegar as a tangy substitute for mustard in deviled eggs for a zesty twist.
What makes deviled eggs rubbery?
Overcooking eggs can cause rubbery whites and greenish yolks due to sulfur compounds reacting with iron in the yolk.
How to fix too much mayo in deviled eggs vinegar?
To balance excess mayo in deviled eggs, add a bit more vinegar or lemon juice and a touch of hot sauce or mustard.
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Nigella Deviled Eggs Nutrition Facts
Amount Per Serving
- Calories 76.3
- Calories from Fat 41.2
- Total Fat 4.6g
- Saturated fat 1.5g
- Cholesterol 215.1mg
- Sodium 660.1mg
- Potassium 68.7mg
- Carbohydrates 1g
- Net carbs 0.8g
- Fiber 0.1g
- Sugar 0.1g
- Protein 6.5g
Nigella Deviled Eggs
Description
Nigella’s deviled eggs are made with mayonnaise, mustard, salt, paprika, Tabasco, olive oil, and chives resulting in a tasty treat that takes 38 minutes to be ready.
Ingredients
Instructions
- Place eggs in boiling water, boil for 1 minute, then let stand in hot water for 12 minutes. Transfer eggs to ice water for 15 minutes, then peel.
- Halve eggs lengthwise, and remove yolks into a mixing bowl. Arrange 18 neatest egg white halves on a plate.
- Add mayonnaise, English mustard, salt, paprika, and Tabasco to the yolks. Mash and blend with a stick blender. Add olive oil and blend until smooth. Adjust seasoning and consistency with hot water if needed.
- Transfer the filling to a piping bag fitted with a star tip. Pipe into egg whites in rosettes, or mound with teaspoons.
- Sprinkle with paprika and chopped chives. Serve and enjoy!
Notes
- Room Temperature Eggs: Use eggs at room temperature for easier boiling and peeling.
Adjust Seasonings: Taste and adjust the amount of English mustard, Tabasco, and salt to suit your preference.
Smooth Texture: Blend the yolk mixture thoroughly until smooth for a creamy filling.
Garnish Just Before Serving: Sprinkle with paprika and chopped chives right before serving to maintain freshness and presentation.