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Devilled eggs

"In Australia, I keep hearing people comment about how old-fashioned these eggs are or how they are a throwback to the '70s," says Wall. "I've never thought anything else about them other than that they're a staple of the Southern table. Every holiday gathering, social function or picnic includes them and everyone makes them so differently - the only common ingredient seems to be eggs." Begin this recipe two days ahead to pickle the onion.

You'll need

3 thin rashers of belly bacon, rind removed, cut into bite-sized pieces 8 eggs, at room temperature 120 gm mayonnaise 60 gm Dijon mustard To taste: lemon juice, pickling liquid or vinegar of your choice   Pickled onion 125 ml (½ cup) white vinegar 55 gm (¼ cup) caster sugar 1 tbsp sea salt flakes 1 tbsp coriander seeds 1 Spanish onion, thinly sliced on a mandolin


  • 01
  • For pickled onion, bring ingredients, except onion, and 250ml water to the boil in a saucepan over medium-high heat, strain over onion in a non-reactive container, cover and refrigerate for at least 2 days to pickle. Pickled onion will keep for a week.
  • 02
  • Preheat oven to 150C. Place bacon on a baking tray lined with baking paper and bake until golden (15-20 minutes). Set aside to cool and become crisp.
  • 03
  • Cook eggs in a saucepan of boiling water until hard-boiled (8 minutes), then drain, refresh under cold running water and peel. Halve eggs lengthways and carefully scoop out yolks into a bowl (refrigerate whites until required).
  • 04
  • Add mayonnaise and mustard to yolks, mix well, then pass through a fine sieve into a clean bowl. Season to taste and brighten with a little acidity to your liking. Spoon into a piping bag fitted with a 1cm plain nozzle and pipe mixture into eggwhites, or spoon into eggwhites if you prefer. Top with crisp bacon and drained pickled onion and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Sep 2014

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