Devilled eggs: a classic that disappears first

When waiting for guests, you often want to surprise them with something new and untried. However, I have noticed that no matter how clever or trendy a dish you serve on the dinner table, the good old, time-tested hits are always the first to disappear!

Stuffed eggs (or better known in the world as deviled eggs) is exactly the kind of snack that you never run out of. This time I’ve diversified the classic recipe and made it with delicious Matjes herring, and for the fluffy filling I use the same egg yolks and just a few spoons of good mayonnaise.

How to cook eggs perfectly so that the yolk is bright yellow and the shell peels off easily?

In order for stuffed eggs to look aesthetically pleasing, it is extremely important not to overcook them (so that the yolk does not turn gray or bluish) and peel them neatly. Here’s my proven method:

1. We start with boiling water: Boil water in a pot. Take the eggs directly from the refrigerator or at room temperature and carefully drop them into the boiling water using a ladle.
2. Reduce the heat: When the water comes back to a boil, reduce the heat slightly – the water should be bubbling easily so that the eggs don’t hit the bottom of the pot and break.
3. Cooking time – 9 minutes: Cook for exactly 9 minutes! During this time, the egg will be hard-boiled, but the yolk will remain a beautiful, bright yellow color without any gray or bluish discoloration.
4. Ice water: Immediately remove the boiled eggs and place them in a bowl of ice water (you can throw in a few ice cubes). The shock from the cold water stops the cooking process and allows the protein to bounce off the shell more easily.
5. Easy peeling: Beat the cooled egg on the table and gently rub it with the palm of your hand so that the entire shell cracks evenly into fine grids. Peeling is best done by submerging it in water or under running water – the water will get under the film and the shell will simply slide off by itself.

What will you need for stuffed eggs with herring?

• Eggs: 6 pcs. hard boiled
• Herrings: about 80-100 g Matjes herring fillets (finely chopped)
• Mayonnaise: 2-3 years sh. good quality mayonnaise
• Mustard: 1st century sh. mild or grainy mustard
• For seasoning & garnish: freshly ground black pepper, red cayenne pepper flakes and fresh dill or scallion leaves

Cooking process: step by step

1. Preparation of eggs: Cut the hard-boiled eggs in half lengthwise as per the tips above and carefully remove the yolks into a bowl.
2. Rubbing the filling: Mash the egg yolks with a fork or an electric blender until smooth, along with a few tablespoons of good mayonnaise and a teaspoon of mustard, until you get a fluffy sauce.
3. Herring: Cut the matjes herring fillet into small cubes, place in each half of the egg.
4. Shaping and decorating: Using a spoon or pastry bag, press the fluffy filling back into the egg white boats. Sprinkle freshly ground pepper and red cayenne pepper flakes on top. If desired, decorate with finely chopped greens.

3 more ideas for stuffed eggs (Deviled Eggs):

If you want to prepare a more varied appetizer plate for guests, try these yolk sauce combinations:

1. With avocado and lemon (fresh, green version): Mash the yolks with a ripe avocado, a splash of lemon juice, a splash of olive oil and a pinch of salt. Decorate the top with a cilantro leaf or roasted sunflower seeds.
2. With smoked salmon and dill: Mix chopped smoked salmon and fresh dill into the yolk and mayonnaise sauce. Decorate the top with a strip of salmon and capers.
3. With crispy bacon and cheddar cheese (full version): Mix the yolks with mayonnaise, a little Dijon mustard and finely grated cheddar cheese. Sprinkle with crumbled bacon.

Which option is your favorite? Delicious! 😋