Devilled Eggs with Drunken Sailor Whisky Piccalilli

Devilled Eggs with Drunken Sailor Whisky Piccalilli

This is one of those recipes I came up with laying in bed at 11pm - gave it a whirl - and was seriously bangin'!  

Using our gold medal award-winning Drunken Sailor Whisky Piccalilli, I knew the flavour combinations would be right, and was pumped to find out I wasn't wrong. 

Perfect as finger food when hosting or canapés for your Christmas lunch. 

INGREDIENTS:


METHOD:

  • Boil eggs for 10 minutes
  • Crack and peel all of the hard boiled eggs 
  • Cut all of the peeled eggs length ways in half
  • Scoop out the orange yolk centre of each egg into a large bowl - carefully 'cos you want to keep the whites in one piece!
  • Pop 16 egg white halves onto a serving plate
  • Using Drunken Sailor Whisky Piccalilli we want to separate the vegetables from the liquid in the jar - do this by placing a large sieve over the bowl of orange egg yolks and pour Drunken Sailor Whisky Piccalilli through the sieve, so the liquid drains into the yolks. et a spatular and work the liquid through (yes this can get a little messy)
  • Once all liquid is drained through, scoop the vegetables out of the sieve and leave to one side (we'll use these for serving) 
  • Now, into the bowl of egg yolks and Piccalilli liquid, squeeze your Kewpie mayonnaise 
  • Whisk this altogether to make a thick paste - it'll make a great yellow colour!
  • Once all whisked, you can either scoop this yellow sauce you've made into a piping bag if you want it to look a little fancy, or simply spoon it into the white egg halves on the plate
  • Finish with a dusting of Paprika powder and the vegetables from your drained Whisky Piccalilli on the side of the plate
  • Serve and dig in! (Pretty pleased with this one - and sure you will be too legends!)

 

 

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Drunken Sailor Whisky Piccalilli 

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