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,” says Julie Van Rosendaal, author of 2020 Shortlisted cookbook Dirty Food: sticky, saucy, gooey, crumbly, messy, shareable food. 

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All-Dressed Devilled Eggs

Course Appetizer

Servings 12 eggs

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. Makes 12 devilled eggs.

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