Classic Pepperberry Devilled Eggs

Simplest food to share - traditional curried eggs with the twist of dried and ground Pepperberries in the filling and scattered over the top. They disappear in minutes! Clearly an oldie but a goodie😋 And so healthy that you need have no qualms at having one or three!

6 large eggs

1 to 2 TBS egg mayonnaise or aioli

1 large teaspoon of your preferred mustard (or to taste)

1 tsp Pepperberry for mix and extra to sprinkle

Tasmanian Pepper Salt to taste

Place eggs in a single layer in a saucepan and cover well with water. Bring to the boil , remove from the heat and let rest for 15 minutes.

After 15 minutes fill the saucepan again with cold water and a couple of ice-cubes and let them cool for a further few minutes.

When the eggs are comfortable to handle (not too hot), peel the egg under running cold water.

Cut the peeled eggs in half lengthways, and carefully remove the yolks. With a fork mash the yolks with the mayonnaise, mustard and Pepperberry ,adding a pinch od salt to taste. The Pepperberry will colour the eggs a little.

Spoon (or you can pipe) the filling into the empty egg whites. Sprinkle a little Pepperberry and Tasmanian Pepper Salt over the eggs and garnish with your favourite herb , micro-herb or edible flower



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