If you are craving a retro recipe with a modern update, these double decker devilled eggs are what you need!
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.
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!
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!
I’ve also included the instructions for 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!
- 4 eggs large
- 4 tbsp Japanese mayonnaise or any mayo of your choice
- 1 tsp whole grain mustard
- 1/2 tsp white wine vinegar
- salt to taste
- 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
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.