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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.

Double Decker Devilled Eggs
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Easter has come and gone and if you are into egg colouring like us, you might find yourself stuck with a dozen or so of hard-boiled eggs. Not the worst problem to have, in my opinion.

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.

Double Decker Devilled Eggs

I tend to come up with this sort of recipes right after holidays when the fridge is still stuffed to the brim and flavour combinations practically pair themselves up.

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?

I’ve loved devilled eggs since I was little as they were a firm fixture on any holiday table when I was growing up.

Sadly they are not really the trendy food everyone likes to talk about.  Devilled eggs don’t get updated as much as other things to suit our modern taste and esthetics.

And they don’t often make their way into modern cookbooks. Not that an old-fashioned recipe for devilled eggs needed to be improved but it’s always fun to experiment and create something new!

Double Decker Devilled Eggs

What’s in these double decker devilled eggs?

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 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!

What can I substitute smoked mackerel with?

  • hot smoked salmon
  • smoked chicken or even shredded rotisserie chicken
  • ham
Double Decker Devilled Eggs

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? 

With a lot of experimenting I go back to the same method that works every time. As a side note, use eggs that are not straight from a store. The fresher the eggs the trickier they are to peel. There is a scientific reason for it but I won’t get into it here. 

Double Decker Devilled Eggs

It sounds counterintuitive but it’s true. If you struggle to peel your hard boiled eggs, you are using the freshest eggs. Give them 3-4 days and then try again. Magic. 

  • Bring the eggs to a boil in a pan. 
  • 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. 
Double Decker Devilled Eggs

More egg recipes

Double Decker Devilled Eggs

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8
Devilled eggs topped with creamy mackerel pate.
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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.

Nutrition

Calories: 138kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 517mg | Potassium: 73mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

 

Julia from Vikalinka

About Me

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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