“Devilled” is such a great word for describing a method of cooking, far more interesting than ‘roasted’ or ‘boiled’, and far better than the truly awful ‘pan-fried’. Devilled just means putting some spices and seasoning in, as far as I can tell, which is fine by me. I made them with a rosti and it’s always worth making rosti, or latkes, from time to time just to remember how delicious and satisfying they are.
Most devilled eggs recipes call for the use of a blender but it seemed like too small a mix to properly use it, but a good mashing with a fork did the trick with no lumps. I also used some mascarpone in the mix simply because it’s delicious stuff that can always be put into any dish where you want a creamy texture (have some in the bowl with your ice-cream, you’ll never look back.)
The rosti should probably only contain potato but I do love it with grated onion. I also cooked it in a mix of beef dripping and vegetable oil, seeing as animal fats seem to be the best way of cooking rosti, according to my casual internet research. It did add a lot of flavour, to be fair, and allowed the oil to get to a hotter temperature than olive oil – perfect for crisping up. You will need some chefs rings to get a nice round shape, get some if you don’t have some, they are very handy things.
Serve with a bit of salad or with some griddled, salty padron peppers for a different light lunch.
Enjoy!
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Loading...Ingredients
- 4 free range eggs
- 1 tablespoons mustard - English or dijon
- 1 tablespoon mayonnaise
- 1 tablespoon mascarpone cheese
- Olive oil, salt, pepper
- Pinch of cayenne pepper
- 3-4 medium sized all-purpose potatoes (I used Picasso, Maris Piper will work well)
- 1 medium onion
Instructions
First, hard-boil the eggs for 10 minutes. Cool the eggs, then peel them before cutting in half lengthways.
While the eggs are cooling, make your rosti mix. Peel and grate the potatoes onto a clean kitchen towel. Twist the towel around the potatoes to remove as much water as you possibly can, then empty into a bowl.
Peel and grate the onion and mix with the potato. Add any other flavourings you like, such as smoked paprika, garlic or some herbs.
Heat a teaspoon of beef dripping and 2 tablespoons of vegetable oil in a pan. Add a chefs ring to the pan and fill it with the potato mix. Heat for 4-5 minutes before flipping to heat the other side. Both sides should be crispy and browned.
While these are cooking, back to the eggs - prise out the solid yolk and put into a bowl.
To the egg yolks, add the mascarpone, mayo, mustard and plenty of salt and pepper. Mash well with a fork until all the lumps are gone. Add olive oil, salt and plenty of pepper and continue to mix and mash until you have a smooth paste.
Put this paste into a piping bag with a fancy nozzle - or in my case a freezer bag with the corner cut off. Use either device to squeeze the mix back into the eggs.
Season well and sprinkle with some cayenne pepper or paprika and serve on top of the rosti with a bit of salad or green veg.
Notes
Use extra mayo if you do not have mascarpone. These can be cooked without chefs rings, just put a big tablespoon of the mixture in the hot pan. It will turn ok but will be in a rougher shape. All kinds of spices could be added to the eggs: Worcestershire sauce, Tabaso, Paprika, Cayenne pepper, Aleppo Pepper - take your pick! I added grated garlic to the rosti, along with some smoked paprika.
