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Devilled Easter eggs


"This is for everyone who knew how to throw a wild dinner party in the '60s and '70s, the era of English asparagus, cucumber sandwiches, prawn cocktails and devilled eggs," says Dan Pepperell. "The smoked oil adds a new element to these eggs and a little extra umami always helps, here thanks to the bottarga."

You'll need

6 eggs, at room temperature 75 gm (¼ cup) Kewpie mayonnaise (see note) 1 tbsp Sriracha sauce 1 small piece bottarga (about 10gm; see note) 1½ tbsp finely chopped chives   Smoked oil 2 tbsp olive oil 100 gm smoking woodchips, such as oak or applewood

Method

  • 01
  • For smoked oil, pour olive oil into a small metal container (a disposable pie dish works well). Line a frying pan with foil, scatter woodchips over the base and heat over high heat until woodchips start to smoke (2-4 minutes). Push chips around the side of the pan to form a well in the centre, then place oil dish in the well, reduce heat to low, cover with a tight-fitting lid and smoke for 10 minutes. Remove oil and set aside to cool (discard chips when cooled).
  • 02
  • Cook eggs in a large saucepan of boiling salted water, stirring gently at first so the yolk sets in the centre, until hard-boiled (10 minutes). Drain, cool under cold running water, then peel and halve lengthways. Remove yolks and push through a fine sieve into a bowl. Add mayonnaise, Sriracha, and smoked olive oil, beat until creamy, season to taste, then transfer to a piping bag fitted with a 1cm-diameter star nozzle.
  • 03
  • Pipe yolk mixture into the eggwhite halves, finely grate bottarga over the top and top with chives. Serve at room temperature. Devilled eggs can be made a day ahead and kept refrigerated.

Note Kewpie mayonnaise, a Japanese brand, is available from Asian grocers. Bottarga is the salted dried roe of either mullet or tuna and is available from select delicatessens.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2015

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