Devilled eggs got their nickname back in the 18th century, when they would be made using mustard and pepper. Back then, spicy or zesty food was named for the devil, and although it may seem funny to us in modern times with an abundance of flavour at our fingertips, peppery eggs may have been the spiciest food available to a lot of Europeans in the 1700s! As time moved on tastes changed, food horizons expanded, and cuisines evolved… but the nickname stuck. Our version of devilled eggs is mild, allowing the flavour of the smoked kelp to shine through, and the delicate wakame flavour of the algae pearls to take centre stage.
Makes 12 portions
1 tbsp sour cream
1 small bunch of fresh chives, chopped
1 radish, thinly sliced
1/2 tsp Smoked Seaweed Salt
50g algae pearls
Bring 1 – 2 litres of water to a rolling boil. Place the eggs in and cook for 8 minutes exactly. Remove the eggs and place in ice water to cool.
Peel the eggs and cut in half lengthways. Carefully remove the yolks with a teaspoon, and put in a bowl.
Add the mayonnaise, Smoked Seaweed Salt and sour cream to the egg yolks. Mix until smooth.
Transfer the mixture into a piping bag, and pipe into the empty egg halves. Finish each egg with a spoon of algae pearls, chives and radish slices.