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Devilled Eggs with Dill & Cucumber - Georgie Mullen

DEVILLED EGGS, WITH DILL & CUCUMBER

Devilled eggs with dill and cucumber, dressed up for an 80s-style aperitivo. Creamy, fresh and very good with a glass of something fizzy.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 - 8 servings

Ingredients

  • 8 large eggs at room temperature
  • 1.5 tbsp mayonnaise
  • 1 tbsp crème fraîche
  • ½ tsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • few sprigs of dill (plus extra for serving), very finely chopped
  • 1/2 cucumber
  • pinch of paprika
  • salt & freshly ground black pepper
  • You'll also need 16 cocktail sticks!

Instructions

  1. Bring a pan of water to a rolling boil. Gently lower the eggs into the water, clamp on the lid and cook for 9 minutes. Drain the eggs and run them under cold water, until they are cool enough to touch. Carefully peel away their skins and chop into halves.

  2. Using your fingers, gently prise all the egg yolks away from their whites. Combine the yolks in blender jug with the mayonnaise, crème fraîche, mustard, olive oil and a good pinch of salt and black pepper. Use a stick blender to blitz everything together, until thick and creamy - you may need a little tiny dash of water to help it along here. Stir through the dill, then taste and adjust the seasoning, if needed.

  3. Arrange the egg whites on a serving platter. Fit your piping bag with a star nozzle, fill it with the yolk mixture, then pipe the hollow egg whites with a generous swirl of the yolk filling.

  4. Use a speed peeler to peel 16 thin ribbons of the cucumber. Concertina each one up and pierce it through with a cocktail stick. Spike each egg with your cucumber cocktail stick, then sprinkle with a little pinch of paprika and flaky salt. Serve with an extra sprig of dill on top, if you like.