In traditional recipes for devil eggs, hard-boiled eggs are cut in half, the yolks are scooped out and whipped with mayonnaise to a creamy filling, which is passed back into the whites. To create a more festive appetizer recipe, I replaced the egg white trolley with a crispy potato mug made of frozen hash browns patties.
In order not to waste the egg whites, first separate the eggs and boil only the yolks. Use raw egg white for another recipe (hello meringue!) or freeze for another time. Since hard-boiled egg yolk has a special texture, I steamed the yolk tightly and opaque so that it can be mixed into a creamy filling. If you don’t have a steamer tray, you can just boil the whole eggs hard in the shell (as you normally would) and scoop out the eggs. The leftover boiled egg white can be used in an egg salad or simply eaten with a little salt and pepper.
Frozen rösti patties are the hero in this recipe-they are delivered pre-seasoned and are full of flavor. By letting them die during preheating in the oven, we also do not waste time! Once they are soft, break them into thirds and squeeze the pieces into a mini muffin bowl. The potato bottoms are baked until golden brown so that they stick together well and give a nice crunch to every bite.
I kept the toppings simple, with smoked paprika, chopped chives and some flaky salt. Here you can get creative with all kinds of other side dishes such as thinly sliced jalapeños, picked or crispy shallots, dill sprigs or radish slices.
If you are preparing these in advance, follow the recipe up to step 9. Keep the yolk mixture and the unbaked potato cups chilled until they are ready to assemble. Forty minutes before you want to serve these, preheat the oven and then follow the recipe as usual.
Ingredient
6 large eggs
3 tablespoons of mayonnaise
1 teaspoon of dijon mustard
1 teaspoon of lemon juice
Tabasco (or any other strong spicy sauce), to taste
flaky salt
8 frozen chopped browns
2 tablespoons finely chopped chives
1/4 teaspoon smoked peppers