Deviled eggs and vol-au-vents, once popular party appetizers, have experienced a resurgence as retro classics. These dishes are not only visually appealing and flavorful, but the boiled egg, in particular, is a nutritious alternative to less healthy snacks.
Prep Time: 15 minutes
Cook Time: 12 minutes
Yields: 8 servings
Ingredients:
- 4 eggs
- 1 teaspoon softened butter
- 1 teaspoon mustard powder
- 3 tablespoons mayonnaise (room temperature)
- ¼ teaspoon flaky celery salt
- A generous shake of hot sauce
- ½ teaspoon white wine vinegar
- Black pepper, to taste
- 1 small bunch chives
- Cayenne pepper, for garnish
1. Preparing the Eggs
For optimal yolk centering and a visually appealing dish, use room-temperature eggs. The cooking times provided will work with any size egg.
2. Boiling the Eggs
Place eggs in a pan large enough to hold them in a single layer, cover with cold water (2cm above the eggs). Bring to a boil, then reduce heat to a simmer and cook for 12 minutes. Immediately transfer to a bowl of cold water to stop the cooking process. The eggs will keep in the refrigerator for up to a week.
3. Peeling the Eggs
Lightly tap the eggs around their circumference to crack the shells. Starting at the blunt end (where there's an air pocket), carefully peel the eggs. Peeling in a bowl of cold water can aid in the process.
4. Halving the Eggs
To enhance presentation, trim a small amount from the rounded ends of each egg half, then carefully cut the eggs in half. Use a long, thin knife dipped in cold water for a neater cut.
5. Mashing the Yolks and Preparing the Mayo
Scoop the yolks into a small bowl and mash with a fork. If desired, add any finely chopped egg white trimmings.
In a separate bowl, soften the butter with a fork. Gradually incorporate the mustard powder and mayonnaise until thoroughly combined.
6. Flavoring the Mayo
Stir in the celery salt, hot sauce, and vinegar into the mayonnaise mixture. Season with pepper to taste. While most vinegars work, dark vinegars like balsamic may affect the appearance of the dish. Other flavorings, such as miso, curry powder, capers, or fish roe, can be substituted as desired.
7. Combining and Serving
Stir the mashed egg yolks into the mayonnaise mixture. Finely chop the chives and add them to the mixture. Taste and adjust seasoning as needed.
Spoon the egg yolk mixture into the egg whites, or pipe it using a pastry bag and star-shaped nozzle. Arrange on a plate, garnish with cayenne pepper, and serve.
8. Making Quick Mayonnaise
To make a quick mayonnaise, use a stick blender and a jar or jug slightly larger than the blender head.
Place an egg yolk, 1 tablespoon of mustard, 1 tablespoon of cold water, and 1 teaspoon of vinegar in the jar. Add 225ml of neutral oil followed by 25ml of extra-virgin olive oil. Allow to settle for 30 seconds.
9. Finishing the Mayonnaise
Immerse the stick blender in the jar and blend on low until white mayonnaise forms. Slowly draw the blender up through the remaining oil until fully emulsified. Season to taste.
