'Aged' devilled eggs

'Aged' devilled eggs recipe

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Get an eyeful of these Halloween party bites! The retro canapé gets a spooky makeover, stained with soy, spices and tea for a cracked, vein-like effect. See method

  • Serves 6
  • 15 mins to prepare and 20 mins to cook, plus cooling
  • 154 calories / serving

Ingredients

  • 6 eggs
  • 3 English breakfast teabags
  • 100ml soy sauce
  • 2 star anise
  • 3 cloves
  • 6 peppercorns
  • 4 tbsp mayonnaise
  • 2 tsp English mustard
  • 2 tsp chilli sauce, such as Sriracha, plus extra to serve
  • 1 tsp paprika
  • 1 tbsp chopped chives

Each serving contains

  • Energy

    635kj
    154kcal
    8%
  • Fat

    14g 19%
  • Saturates

    3g 14%
  • Sugars

    1g 1%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 0.7g Protein 7.2g Fibre 0.2g

Method

  1. Put the eggs in a saucepan and cover with a generous amount of cold water. Bring to the boil, then remove from the heat and set aside for 6 mins in the water. Remove the eggs from the pan and crack the shells all over using the back of a knife.
  2. Add 1ltr water to a pan, along with the tea, soy, spices and peppercorns. Bring to the boil, then add the eggs and turn down the heat, simmering for 10 mins. Remove from the heat, add eggs and cool in the liquid.
  3. Carefully peel the cold eggs, cut in half lengthways and scoop out the yolks. In a bowl mash with the mayonnaise, mustard and 2 tsp chilli sauce.
  4. Carefully pipe or spoon the filling into the centre of each egg, sprinkle with the paprika and chives. Serve with chilli sauce as a dip.

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