Devilled eggs recipe perfect for an Australian Christmas, Australia Day or any party celebration. Easy to make, and a wonderful retro recipe idea, the addition of cocktail onions give that extra pop of flavour to take these classic devilled eggs from good to great!
Ingreadient:
- 12 eggs
- 3 tablespoons mayonnaise
- 3 teaspoons Dijon mustard
- Salt and pepper
- 1 x 250g jar white Rosella Cocktail Onions
- 1 x 250g jar red Rosella Cocktail Onions, drained
- 1 x 250g jar green Rosella Cocktail Onions, drained
- Sweet paprika for garnish
Direction:
- Place eggs in a large saucepan and cover with cold water
- Bring water to a simmer over medium heat. Once it has reached a simmer, stir eggs gently to centre the yolks and cook for 7 minutes. Remove eggs and cool under cold tap water or place in a bowl of iced water
- Peel and cut in half. Remove yolks and mash. Arrange egg whites on a serving platter
- Mix egg yolks with mayonnaise and mustard. Season with salt and pepper. Drain white cocktail onions, reserving brine. Add 1 tablespoon of brine to the egg mixture along with 2 tablespoons of finely chopped white cocktail onions. Mix thoroughly. Spoon into a piping bag fitted with a 2cm star nozzle. Pipe mixture into egg whites. Sprinkle each egg with a pinch of sweet paprika
- To serve, halve remaining red, white and green cocktail onions and scatter over devilled eggs
