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What you need to make devilled eggs
Firstly…. eggs! The secret ingredient in today’s recipe. 😂
the Eggs
We need 12 eggs which will make 18 to 20 pieces (ie egg halves) filled generously with the filling. 12 yolks doesn’t make enough to fill 24 pieces – unless you bulk out the filling with mayonnaise or other flavourings that overwhelm the egg flavour which then kind of defeats the purpose.
Egg size – The recipe calls for “large eggs” which are eggs sold in cartons labelled as such, 600 – 660g / 24 oz for a dozen. It will work fine with extra large eggs too (700g/25oz) but if you start getting into jumbo egg territory, use the recipe scaler to dial up the filling ingredients a bit so you get the right flavour.
TIP: Boil them from fridge-cold. This keeps the yolks a little creamier as it takes a little longer to come to temperature and cook.
FOR THE FILLING AND GARNISH
And here’s what you need for the filling and garnish. Despite the hot sauce in this (I use Tabasco), they are not spicy. It’s just enough for a faint background hum. The Tabasco provides far more flavour and tang than spiciness.
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Mayonnaise – Just a touch to loosen the filling a little. Whole egg mayonnaise is recommended as it has a smoother, more rounded flavour than regular mayo (which is sweeter and sharper), though it’s not a deal killer. Kewpie will also work.
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