All-Dressed Devilled Eggs

The beauty of a devilled egg is that beyond the usual mayo, mustard and pickle bits, you can add just about anything to the yolks—ripe avocado, a bit of chopped kimchi, curry paste, chimichurri, Sriracha—anything that goes well with eggs can be mixed in, like a twice baked potato. The chips though—they add salt and crunch and a hit of whatever flavour happens to be your favourite.

Print Pin

5 from 1 vote

All-Dressed Devilled Eggs

Course Side Dish

Servings 12 devilled eggs

Author Dinner with Julie

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise or to taste
• 2 tsp grainy mustard
• a bit of finely chopped pickle or pickle juice
• salt and pepper to taste
• crushed All Dressed chips or chips of your choice

Instructions

• Bring a large saucepan of water to a boil—enough that the water will cover the eggs by about an inch. Lower them in gently, reduce the heat to a simmer and set the timer for 11 minutes. When the timer goes off, drain the water and let the eggs run under cold water for a few minutes, until they’re cool enough to handle. (Or boil your eggs however you like to do it.)
• Peel the eggs and cut them in half lengthwise, popping the yolks out into a bowl. Add the mayonnaise, mustard, pickle, salt and pepper to the yolks and mash with a fork (or put the whole mixture through a potato ricer or food mill), until smooth.
• Spoon into a piping bag or zip-lock bag, snip off one corner and pipe the filling into the egg white halves, or fill them with a small spoon. (If you like, put a little pile of crushed chips in the bottom of each egg white before you fill them.) Top with crushed chips right before serving, so they stay crunchy.

Sharing is caring!