These deviled eggs are a bold, flavourful twist on a classic favourite. The creamy yolk filling is enriched with spicy nduja, tangy Espelette mustard, and rich egg mayonnaise, creating a perfect balance of heat and smoothness. Topped with crispy fried nduja and fresh dill, these eggs offer a deliciously unique appetiser that's sure to impress.
Makes 12
6 free-range eggs
2 Tbsp Callipo nduja
1 tsp Accoceberry Espelette smooth mustard
2 Tbsp Sabato egg mayonnaise
Sprigs of fresh dill
Cook eggs in a pot of gently boiling water for 10 minutes then remove to a bowl filled with cold water and ice. Once cold, peel the eggs and slice in half lengthways. Using a teaspoon, remove the yolks to a bowl. Place the egg whites on a serving platter and set aside. Heat a small frying pan over medium high heat. Add the nduja and cook for 2-3 minutes, stirring until fragrant. Add half the cooked nduja to the yolks and reserve the rest. Add the mustard, mayonnaise, salt and pepper to the yolks and mash together, to combine. Pipe or spoon the filling into each egg white cavity. Garnish each with some fried nduja and dill.
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