Devilled Eggs

Looking for that extra kick with your serving of eggs? After all, there is a reason this recipe is called “devilled” eggs. Featuring paprika, black roe, and finely chopped chives and shallots, our Devilled Eggs recipe is sure to inspire. The addition of crème fraiche and smoked salmon elevates this traditional staple, delivering a rich contrast of flavour and texture. 

The Round Dutch Oven is the perfect piece of cookware for this recipe, maintaining a simmer until the eggs are boiled. Its tight-fitting lid and thick enamelled cast iron walls lock in heat and moisture, ensuring superior heat retention and even heat distribution. If you are unsure how to finely chop shallots, our how-to video has you covered. 

Our Devilled Eggs recipe is a great way to start any day, helping you elevate your morning routine. This recipe takes just under 30 minutes to prepare, including cook and prep time, providing between eight and 10 servings. Be sure to top the eggs with caviar, paprika, and chives before serving! Here are all the ingredients you’ll need and the steps to follow before tackling this recipe. 

Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.

Meanwhile, whisk crème fraîche, smoked salmon, shallots and chives in a bowl. Season with salt and pepper.

Halve eggs lengthwise. Scoop yolks into crème fraîche mixture and place whites on egg tray. Gently mash yolks into crème fraîche; adjust seasoning with salt and pepper. Using a small spoon, fill egg halves with yolk mixture.

Top eggs with caviar, paprika and more chives before serving.