Christmas Kitchen: Devilled Eggs Royale

Whenever December starts, I go into canapé overdrive. I think it is because as a family we’re big on the traditional French aperitif served along with a few nibbly bits at the end of the day, but I love the idea of creating small, celebratory mouthfuls to serve alongside holiday cocktails (like my Classic Champagne Cocktails) and fizz.

This year alongside some Ginger & Parmesan Cheese Straws and some DIY Marinated Olives I’ve been making Devilled Eggs, which I’ve given a luxe upgrade as an alternative to my regular Asian Devilled Eggs. I’ve also got the Anchovy & Caviar Toasts by Paul Ainsworth from the Great British Chefs cookbook (ad) I helped crowd fund on my list. I’ll probably make those before dinner on Christmas Eve.

So these devilled eggs. As you’ve probably guessed from the title, they’re a play on Eggs Royale. The already rich, creamy mayo-yolk filling is given an extra boost with fresh cream to mimic Hollandaise sauce, and little rosettes of smoked salmon are joined by a generous scoop of black lumpfish caviar and a pretty little sprig of dill.

They’re luxurious, elegant and just the sort of thing that goes with a glass of champagne this Christmas.

I hate food waste, so figuring out what to do with the leftovers from making these little morsels is a ‘thing’. The type of cheap but still tasty caviar I get from Waitrose for these (nowhere near the stuff you get served with bone spoons to go on bilinis with soured cream, chopped egg and red onion, but it is only £2.29 for 50g!) goes on for miles, so use up the rest of the jar stirred into scrambled eggs, served alongside my Easy DIY Gin & Dill Cured Salmon, or my personal favourite, spooned over a slice of hot sourdough toast slathered with cream cheese. Incidentally, my cured salmon would also be delicious here in place of the salmon.

I think you’ll love these because even just writing about them is making me hungry. I may or may not be snacking on caviar and cream cheese slathered crackers and gefilte fish balls (little Jewish orbs of wonder – unless they’re sold at room temperature preserved in brine filled jars which is just plain wrong – that non-Jewish people never seem to understand because they’re both a fish product, and slightly sweet) while I type.

Tips for Devilled Egg Success

I’ve made a whole load of devilled eggs in my time, and in this post for Green Eggs & Ham Devilled Eggs – perfect for Easter made with cured ham and wild garlic pesto – I’ve included six simple tips to make sure you make a perfect platter of devilled eggs every time!

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Devilled Eggs Royale

5 from 1 review

• Author: Rachel Phipps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Makes 6
• Category: Canapés
• Cuisine: Christmas

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Description

These easy Devilled Eggs are given a luxurious twist with fresh cream, smoked salmon and lumpfish caviar, inspired by the classic brunch dish, Eggs Royale.

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Ingredients

Scale 1x2x3x

• 3 Large Eggs
• 2 tbsp Light Mayonnaise
• 1 tbsp Cream (Single, Heavy or Double – whatever is open!)
• Freshly Ground Sea Salt & Black Pepper
• 1 Slice Smoked Salmon
• Black Lumpfish Caviar
• Small Sprig Dill

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Instructions

1. Hard boil the eggs for 10 minutes, then run under a cold tap to instantly cool.
2. Peel the eggs and slice in half down the middle.
3. Scoop out the yolk and mash it together in a small bowl with the mayonnaise and cream until smooth. Season to taste with salt and pepper, and scoop into a piping bag with a large star nozzle.
4. Pipe the filling back into the holes in the egg halves.
5. Slice slithers off the piece of salmon and roll into rosettes. It looks pretty if you work from the thickest part to the skinniest. Make one for each egg.
6. Arrange the salmon rosettes on top of the filling along with small scoops of the caviar and a sprig of dill.

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Notes

For a party you can boil the eggs a few days ahead, and assemble the eggs the morning of, and keep them in the fridge.

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