We love appetizers in the Kootenay Spice kitchen and at Christmastime the tasty little treats are aplenty! Devilled eggs are always a popular choice, as are the next few blog posts that we will be sharing with you.
We have tried many variations from easy to unnecessarily complex and as a result have come up with this simple and super tasty devilled egg recipe.
Friends of ours own laying hens and we are very fortunate to receive a regular supply of fresh eggs! They are a little tougher to peel, but the flavour is absolutely worth it!
We will sometimes make our own mayo as well, but for this post we have used whipped dressing. We find it makes the filling a little creamier, but use mayonnaise if you prefer. Chopped bacon is also optional, however we skipped it this time around.
This recipe is enough to devil 4 large eggs (8 halves) and requires the following:
4 large eggs (hard boiled & peeled)
2 tablespoons cream cheese (softened)
2 tablespoons whipped dressing (or mayo)
1/4 teaspoon mustard powder
1/4 teaspoon dill weed
1/4 teaspoon smoked paprika
dash of Worcestershire
Cut the eggs in half lengthwise. It is best to use a very sharp knife to do this, and wipe it clean between slicing each egg. This will help to prevent the whites of the egg from tearing.
Carefully remove the yolks from the egg halves and place in a mixing bowl. Place the egg whites on a tray (but not your serving tray)
Add a small pinch of the smoked paprika and the rest of the ingredients to the egg yolks. Using a hand mixer or food processor, whip until completely blended and creamy in texture.
Transfer the mixture to a piping bag. If you don’t have a piping bag, place it in a sealed plastic bag and cut a small piece (approx 1/4”) off of the corner.
Squeeze the yolk mixture into the egg whites. You should have enough mixture to fill each with a heaping helping.
Cover and refrigerate at least 30 minutes.
Lightly sprinkle with the remaining Smoked Paprika before transferring to a serving tray.
Serve & Enjoy