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If you are craving a retro recipe with a modern update, these double decker devilled eggs are what you need! These eggs are stuffed with with creamy egg yolk, then topped with smoked mackerel pate and micro greens for more texture.
There are few things I enjoy more than updating a retro classic. My Tuna Noodle Casserole is a family favourite!
Since we are suddenly all aware of how much protein we are eating – and how much we are supposed to eat – it makes sense to have a few recipes around that help us eat more without it becoming boring.
For me, that often means finding new ways to enjoy eggs. I love putting eggs in salads, sandwiches, even soups. But once in a while I like to up the ante and create something more special like these double decker devilled eggs.
Do you have any foods that you secretly love but won’t really admit it because they are too old-fashioned? Like tater tot casserole for my husband…or devilled eggs for me?
Sadly they are not really a trendy food everyone likes to talk about. Devilled eggs don’t get updated as much as other things to suit our modern taste and aesthetics.
Not that an old-fashioned recipe for devilled eggs needed to be improved but it’s always fun to experiment and create something new!
Ingredients
These devilled eggs are special because they are doubly stuffed or should I say doubly topped… umm…two-tiered?
Anyway, the eggs are devilled, then topped with smoked mackerel pate and micro greens. Each mouthful is an explosion of flavours and textures!
Creamy egg yolks spiked with This is an affiliate link.whole grain mustard and Japanese mayonnaise, chunky smoky mackerel pate and fresh and crunchy micro greens. That is what you are tasting with each bite!
Substitutions
Smoked mackerel may be a bit controversial. They have a punchy flavour that can be a bit too strong for some.
But fear not! You can still make these eggs with a range of other meat options:
- hot smoked salmon
- smoked chicken or even shredded rotisserie chicken
- ham
Japanese mayo is made with only egg yolks, rather than whole eggs, so is especially creamy and rich. Use it if you can find it, but other mayonnaise can work as well.
How do I cook perfect eggs for deviled eggs?
It seems easy enough but what is the best way to make hard boiled eggs, so the whites are firm but not rubbery and the yolks are bright yellow and perfectly creamy?
I’ve tried lots of different methods, but go back to the same one that works every time. One tip is to not choose eggs that are straight from a store. The fresher the eggs, the trickier they are to peel. There is a scientific reason you can look up if you choose!
It sounds counterintuitive but it’s true. If you struggle to peel your hard boiled eggs, you are probably using the freshest eggs. Give them 3-4 days and then try again. Magic.
- Bring the eggs to a boil in a This is an affiliate link.saucepan.
- Immediately turn the heat off and leave the eggs in the pan covered for 15 minutes.
- Then run cold water over the eggs until cool enough to handle.
Serving suggestions
I suggest serving these eggs in two ways: as the core of a lighter lunch and as a starter for a larger spread.
I do love them as an alternative to yet another sandwich for lunch. But they really come into their own when brought out at a picnic! With no fork or knife required, they are perfect for eating on a blanket!
I’ve also served them as part of a spread when having a garden party or barbecue. They add a special retro twist that always goes down well!
Storage and leftovers
Devilled eggs can be stored in the fridge for 1-2 days. Keep them in an This is an affiliate link.airtight container for freshness and to avoid absorbing other flavours and odours from the fridge.
Because they can be stored, it is possible to make them ahead of when you plan to serve them. A day is not a lot of time, to be sure, but it helps!
More egg recipes
- Truffled Egg Soldiers
- Broccoli Frittata with Aged Cheddar and Bacon
- Savoury Buckwheat with Fried Eggs
- Spanish Hash (Patatas Bravas and Eggs)
Double Decker Devilled Eggs
Ingredients
- 4 eggs, large
- 4 tbsp Japanese mayonnaise or any mayo of your choice
- 1 tsp This is an affiliate link.whole grain mustard
- 1/2 tsp white wine vinegar
- salt to taste
For the smoked mackerel pate
- 100 g/ 1-2 fish fillets mackerel or any other hot smoked fish
- 100 g/ 1/3 cup cream cheese
- 1 tbsp lemon juice and zest of 1/2 lemon
- 1-2 tsp capers or chopped pickles/gherkins
- micro greens
Instructions
- Bring the eggs to a boil, cover them with a lid and turn the heat off, let them sit covered for 15 minutes. Drain the water and pour cold water over the eggs, leave them until cooled.
- Meanwhile, add skinned and de-boned mackerel to a medium bowl, flake it with a fork, then add cream cheese, lemon juice and zest and mix with a fork until well combined but the fish is still quite chunky, then add capers and set aside.
- Peel the eggs, cut them in half lengthwise and remove the yolks to a small bowl. Turn the yolks into a paste using the back of a spoon, then add the mayonnaise, whole grain mustard and white wine vinegar, taste and add salt if needed. (I didn’t as mine was plenty salty from the mayonnaise.) The yolk mixture should be light, creamy and pipable in texture. If yours is too heavy, add a touch more mayonnaise.
- Fill the egg whites with the egg yolk mixture using a teaspoon or pipe with a pastry bag/ziplock bag, then top with a teaspoon of the smoked mackerel pate and a pinch of micro greens.
Notes
- If you don’t like smoked mackerel, try these devilled eggs with smoked salmon, rotisserie chicken or ham instead.
- Fresh eggs are harder to peel after boiling than eggs that are less fresh. Buying them a few days in advance can make this step far easier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
