Devilled eggs are a retro canape made from hard-boiled eggs with piped flavoured yolks. This devilled egg wreath has a festive twist, perfect for rolling out at your Christmas party this year.
Ingredients
- 9 large eggs
- 1/2 cup mayonnaise
- 2 tbsp good quality pesto
- 1 tsp paprika, plus extra to garnish
- 1/8 red capsicum
- 1 tsp chives, finely chopped
- Rocket or salad leaves, to garnish
Method
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Step 1Bring a large pot of water to the boil. Use a slotted spoon to carefully lower eggs into the water. Return to the boil and simmer for 10 minutes. Drain and plunge into icy cold water for 5 minutes. Carefully peel eggs, ensuring you keep them whole and intact.
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Step 2Use a sharp knife to cut eggs in half lengthwise. Pop out the yolks and place in a bowl with 3/4 of the mayonnaise. Mash with a fork or, for a smoother consistency, use a stick blender to quickly blend.
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Step 3Divide yolk mixture in half into two small bowls. Stir pesto through one. Stir remaining mayonnaise and paprika through the second. Spoon into two separate piping bags with a large rosette tip attached. Pipe pesto yolk mixture into half the egg whites, and then paprika yolk mixture into the other half.
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Step 4Place rocket or salad leaves on a large serving platter. Arrange devilled eggs in a circular pattern on the platter.
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Step 5Cut capsicum into long thin strips, then slice into 1cm pieces. Place two pieces on each egg. Sprinkle chives over pesto eggs, and extra paprika over paprika eggs.
Recipe Notes
If you are expecting a crowd, by all means double or even triple the recipe so you can top up your platter as required.
You can use smoky or sweet paprika.
For best results, don’t use the freshest eggs, as they are renownedly difficult to peel cleanly once boiled.
Recipe and photo by Greer Worsley.
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