There are plenty of recipes for devilled eggs on the blogosphere (just check out this). But you know what - I think the way I make them is just enough different to justify yet another blog post on these :)
There are actually two major 'schools' of making devilled eggs in Estonia - one using something similar to canned anchovy liquid to season the egg yolk filling, the other one prefering mustard. I belong to the latter 'school'. Here's my usual recipe, and I do make these quite frequently for various festive tables - most recently for my birthday, alongside these cute quail egg mushrooms, where they were devoured by the kids and grown-ups alike..
Deviled Eggs, Estonian style
6 medium or large organic eggs, boiled**
50 grams butter, not too cold
1 to 2 Tbsp mayonnaise
1 to 2 tsp strong mustard
salt, to taste
fresh parsley or dill, finely chopped
fresh or frozen cranberries or redcurrants
Peel the boiled eggs and halve lenghtwise along the middle. Scoop out the yolks.
Mash the butter with egg yolks (either press both through the sieve grate finely - I do the latter). Stir in mayonnaise and mustard, season with salt.
For a nicer finish, put the mixture into an icing bag with a serrated tip and fill the egg white 'bowls' with the egg yolk filling.
Garnish and keep in the fridge until serving.
* They're simply known as 'filled eggs' or 'stuffed eggs' in Estonian.
** Use whatever perfected egg-boiling method you prefer. I leave my eggs at room temperature for an hour before boiling. I then place them in a pan filled with water, bring to the boil and boil for 7 minutes. After that, I quickly cool them under cold running water. Always works for me, but you can check out what Alanna or Elise or Kalyn or Thredahlia are doing.
Home Cuisine: Estonian Recipes: Appetisers/Fingerfood Recipes: Gluten-free Recipes: Vegetarian Estonian Deviled Eggs Recipe