For the homemade mayonnaise:
1 whole extra-large egg
2 tsp pickle juice (or use apple cider vinegar)
1 tsp Dijon mustard
Pinch of salt
¼ tsp black pepper
250ml Lemon Infused Rapeseed Oil e.g. Second Nature
For the devilled eggs:
12 large eggs, not too fresh
2 tbsp mayonnaise, preferably homemade
1 tsp Dijon mustard
1 tbsp pickle juice (or use apple cider vinegar)
30ml Lemon Infused Rapeseed Oil e.g. Second Nature
3 tbsp chives, thinly sliced
- For the mayonnaise, find a jar or similar container that is only just wide enough to fit the head of your stick blender. Add the egg to the jar and let it settle for a moment, then add the pickle juice, mustard, salt and pepper. Add the oil and allow to settle for two minutes.
- Insert the stick blender and push it all the way down to the bottom of the jar.
- Turn on the blender and do not move it for a full 20 seconds. You will be able to see the oil beginning to emulsify and become thick.
- After 20 seconds, slowly pull the stick blender up almost to the top of the mixture, moving it around to emulsify any remaining liquid. Turn off the blender and remove. Store the mayo in an airtight container in the fridge for up to one week.
- For the devilled eggs, place about 3cm of water in a large pot and bring to a boil. Place a steamer basket (or colander, or large sieve) over the boiling water, add the eggs and cover with a lid. Steam over a high heat for 12 minutes.
- Fill a large bowl with cold water and add a tray-full of ice cubes. When the eggs are done, transfer them immediately to the iced water and allow to cool for 20 minutes.
- Gently peel the eggs and slice each one in half lengthwise. Carefully scoop out the yolks using a teaspoon. Place the yolks in the bowl of a food processor.
- Select the 20 best-looking egg white halves, setting the remaining four aside for another use.
- Add the mayonnaise, mustard and half a tablespoon of pickle juice or vinegar to the food processor. Whizz until smooth, scraping down the sides when necessary.
- With the machine running, slowly drizzle in the rapeseed oil. Season the mixture to taste with some salt and the remaining pickle juice or vinegar if desired. Transfer to a sealable bag.
- Snip off one bottom corner of the bag. Pipe the filling into the hollows of the egg whites, slightly overfilling each one. Sprinkle with black pepper, chives, paprika and sea salt. Serve immediately.
Per Serving 181 kcals, 16.9g fat (2g saturated), 1.1g carbs, 0.4g sugars, 4.3g protein, 0.3g fibre, 0.124g sodium
MAKE IT YOURS
You can use shop-bought mayonnaise to make the devilled egg filling if you’re short on time. Experiment with other flavour combinations for the filling – try adding hot sauce, wasabi, or harissa, spices, herbs, crushed garlic, finely chopped shallots, mashed avocado, crispy bacon, smoked salmon, grated cheese, or anything else you fancy!
When making the devilled eggs, using eggs that aren’t super fresh will make them easier to peel
Not sure what to do with the leftover egg whites? Chop them up and mix with extra mayo and some salt and pepper, then enjoy on toast! Alternatively, give them to your furry friend – dogs will benefit from the protein, although limit it to about one egg white a day.