Devilled Eggs
A Spicendipity recipe for Chilli Seasoning + Italian Seasoning Mix + Tex-Mex Seasoning
Devilled Eggs are one of the most versatile and easy hors d’oeuvres you can make. Just hard boiled eggs, mayonnaise (or crème fraiche for a lighter version) and the seasoning of your choice and you’re away! I love making these with the Italian seasoning for a lunch-time occasion, whereas the Chilli or Tex-Mex seasoning would work well for a dinner buffet or barbecue. You can make these as casual or elegant as you like. Top them with caviar for a fancy cocktail party or just sprinkle some more seasoning on top for a picnic lunch.
Ingredients:
(makes 12)
- 1/2 dozen free range eggs
- 1/2 cup mayonnaise* or creme fraiche
- 1 tsp honey (omit for Italian seasoning)
- 1 heaped teaspoon Italian, Tex-Mex or Chilli Seasoning
- salt and pepper to season
- Garnish of your choice
Boil the eggs until cooked through.
Shell the eggs and slice them in half. Remove the yolk from each half and place in a bowl. Make sure the remaining whites are clean of yolk. Set aside.
Mash the yolks and add the rest of the ingredients. Mix thoroughly until creamy. Season generously, as you are seasoning the whites by using the mixture as well.
Either use a piping bag and pipe the yellow mixture back into the whites, or gently spoon it in.
Garnish as you like.