Devilled eggs with mackerel

Devilled eggs are a true classic, but with smoked mackerel they gain extra depth and a subtle smoky flavour. This snack is creamy, savoury and surprisingly refined — perfect for a drinks platter, brunch, or part of a cold buffet.

Serves: 4
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Ingredients

• 6 eggs
• 120 g smoked mackerel
• 2 tbsp mayonnaise
• 1 tbsp crème fraîche or yoghurt
• 1 tsp mustard
• A squeeze of lemon juice
• Black pepper
• Paprika or fresh dill (for garnish)

Preparation

1. Boil the eggs for 9–10 minutes until hard. Rinse under cold water and peel.
2. Remove any bones and skin from the mackerel.

Instructions

1. Cut the eggs in half lengthwise and remove the yolks.
2. Mash the yolks in a bowl.
3. Add the mackerel, mayonnaise, crème fraîche, mustard, and lemon juice.
4. Mix into a creamy, slightly chunky filling.
5. Season with black pepper (salt is usually not necessary).
6. Fill the egg whites with the mackerel mixture using a spoon or piping bag.
7. Garnish with paprika or fresh dill.

Tip

Prepare the devilled eggs a few hours in advance and store them covered in the fridge. This allows the flavours to develop. Serve chilled, but not ice cold.