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Devilled eggs with celery and coriander salt

Australian Gourmet Traveller recipe for devilled eggs with celery and coriander salt for a Great Gatsby party

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 35 mins cooking plus cooling
  • Serves 12
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Devilled eggs with celery and coriander salt


  • 10 eggs, at room temperature
  • 80 gm good-quality whole-egg mayonnaise
  • 1 golden shallot, finely chopped
  • 1 tsp salted baby capers, rinsed, drained, finely chopped
  • ½ tsp Dijon mustard
  • ½ tsp cayenne pepper, or to taste
  • To taste: Tabasco
Celery and coriander salt
  • 1 cup inner pale celery leaves (loosely packed)
  • ½ tsp coriander seeds
  • 40 gm sea salt flakes (¼ cup)


  • 1
    For celery and coriander salt, preheat oven to 120C. Scatter celery leaves on an oven tray and roast until crisp (15-20 minutes), then set aside to dry and cool completely. Meanwhile, dry-roast coriander seeds until fragrant (1 minute), and coarsely crush in a mortar and pestle. Add salt and celery leaves, set aside. Celery salt will keep in an airtight container for a week.
  • 2
    Bring a large saucepan of water to the simmer over medium heat, add eggs and stir occasionally until hard-boiled (10 minutes). Refresh under cold running water, then peel, halve lengthways and carefully remove yolk with a teaspoon. Place eggs on a tray lined with absorbent paper, cover with plastic wrap and refrigerate until required.
  • 3
    Press yolks through a fine sieve with a spatula into a bowl. Combine with remaining ingredients, season to taste, then carefully fill eggwhite halves with mixture. Scatter with celery leaves and coriander salt and serve.
  • Author: Alice Storey & Emma Knowles