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Double Decker Devilled Eggs

Double Decker Devilled Eggs

Julia Frey of Vikalinka
Devilled eggs topped with creamy mackerel pate.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine British
Servings 8
Calories 138 kcal

Ingredients
  

  • 4 eggs large
  • 4 tbsp Japanese mayonnaise or any mayo of your choice
  • 1 tsp whole grain mustard
  • ½ 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/ ⅓ cup cream cheese
  • 1 tbsp lemon juice and zest of ½ 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: 138kcalCarbohydrates: 1gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 100mgSodium: 517mgPotassium: 73mgFiber: 0.04gSugar: 1gVitamin A: 303IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword devilled eggs
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