Skip to Main Content
Canada's Magazine of Home & Style
Advertisement
Food

Stephanie Ogilvie’s Devilled Eggs with Crispy Chicken Skin

By Lauren Medeiros On

“A nostalgic favourite with a modern twist, devilled eggs can start or end a meal. It’s a little unconventional, but guests sometimes order another round for dessert.” — Stephanie Ogilvie

Ingredients


Serves 3

Devilled Eggs

  • 6 eggs
  • ⅔ cup mayo
  • ¼ sour cream
  • 1½ tbsp Sriracha
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Pinch paprika

For Garnish

  • Sprinkle of togarashi, crispy chicken skin, tobiko and nori (cut into fine strips)

Directions

Make Devilled Eggs

  1. In medium pot of water, add eggs and bring to a boil. Once boiling, cook for about 8 minutes.
  2. Place boiled eggs in ice bath. Once cold, peel eggs, making sure all shell is removed.
  3. Cut eggs in half and remove yolks. In medium bowl, push yolks through fine-mesh sieve with back of spoon. Combine all ingredients with yolks and stir until blended. Season with salt, to taste.
  4. Scoop yolk mixture into piping bag with star tip and pipe filling into egg white halves. Garnish with sprinkle of togarashi, crispy chicken skin, tobiko and nori strips.

Written By

Lauren Medeiros

View All Articles
  • Photographer Michelle Doucette (Stephanie’s portrait, eggs)
Tagged