Oeufs a la Diable

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 50.0
  • Total Fat: 4.1 g
  • Cholesterol: 94.8 mg
  • Sodium: 48.7 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Oeufs a la Diable calories by ingredient


Introduction

Mom's variation of Julia Child's Oeufs ¨¤ la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party. Mom's variation of Julia Child's Oeufs ¨¤ la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party.
Number of Servings: 36

Ingredients

    1 1/2 dozen hard-boiled eggs (I make them like Sara Moulton, Mom prefers the old-fashioned boil to death method ¡Ñ.¡ò)
    2 tbsp Real (or homemade) mayonnaise
    1 tbsp extra virgin olive oil
    1 tsp lemon zest
    2 tbsp salted butter, softened
    1 1/2 tbsp sweet pickle relish
    pinch each salt and pepper
    paprika, for sprinkling
    radishes, grape tomatoes, green onions or celery, for garnish (optional)


Directions

Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
Spoon into pastry bag (use a star tip for pretty filling!).
Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.

Serving Size: Makes 36 halves