Devilled Eggs on Sourdough

Devilled Eggs on Sourdough | Selma's Table The bastion of all things butter, Lurpak, commissioned a study into lunches and found that we are creatures of habit, eating the same things pretty much everyday. Other than food bloggers (who seem to eat the most amazing meals, if Instagram is anything to go by), most people seem to eat sandwiches, usually cheese and/or ham. Sandwiches do make a very easy option at lunch time but the filings don’t have to be so mundane. 10 minutes of preparation the night before ensures that you have a tasty, nutritious and delicious lunch for the next day that you will be really looking forward to. And probably eating at 11 a.m. because you can’t think of anything else! Devilled Eggs on Sourdough | Selma's TableFillings can be made on Sunday or in the evening after work and the sandwiches assembled in the morning or even at your desk/office kitchen. To stop sandwiches going soggy, butter your bread (with Lurpak, naturally) but pop your filing into a small container. The container can go into the fridge at work, while the bread can stay at room temperature. Then all you have to do is a quick assembly job before tucking into a freshly made and delicious sandwich. Below are some easy but tasty fillings. When Jake used to take a packed lunch, I used to make his sandwiches in the morning. It was usually a small baguette stuffed with one of the fillings below and lots of salad leaves too. At least once a week, by request, I also used to make one for one of his best friends – I don’t think his mum ever knew…

  • Fry off or roast some red and yellow peppers with a couple of sliced onions and keep them in the fridge. Spread a wrap generously with soft goats cheese, strew with the peppers, a little freshly chopped mint and rocket leaves and roll up, slice in half and wrap. (The cooked peppers and onions keep for 5 days at least, well covered, in the fridge.
  • Chop up a packet of pre-cooked prawns, a couple of spring onions, a little bundle of chives, half a mango, a few fresh coriander leaves. Include tiny squares of finely chopped red chilli if you like a little heat. Squeeze over some lemon juice and grind over some pepper. Taste to adjust seasoning. Take in a container along with a few whole baby gem lettuce leaves. Spoon the mixture into each lettuce leaf for a carb free lunch! (Fish and shellfish do not keep well so make this the night before.)
  • Chop up a portion of left over roast chicken (or roast off some thighs) and stir in a spoonful of pesto and a little creme fraiche or mayonnaise. Stuff into a buttered baguette and top with sliced tomatoes and a few basil leaves. (Roast chicken keeps for 3 or 4 days in the fridge)
  • Chop up a packet of chicken tikka pieces and stir through a little tzatziki and fresh mint. Spread a little mango chutney on a wrap, top with the chicken mix and a few salad leaves. Roll, slice and wrap.
  • Homous, shredded left over roast lamb and mâche lettuce are delicious in a wrap. You can substitute shredded carrot for the lamb to make it vegetarian and vegan.
  • A tin of well drained tuna and a finely chopped stick of celery, mixed with a really small amount of mayonnaise, lots of freshly ground black pepper and lemon juice can be put in a container along with a handful of cucumber slices and buttered bread of your choice. Assemble just before eating.

If you are avoiding carbs, most of these fillings can be eaten using lettuce leaves as the “bread” or just dolloped on top of lots of salad leaves and slices of cucumber. Elaine has a lovely recipe for mayonnaise on her blog, foodbod, if you want to have a go at making it yourself. Devilled Eggs on Sourdough | Selma's TableThese smoky devilled eggs are a favourite and the mixture keeps well for a couple of days in the fridge. Buy the best eggs you can afford – battery eggs taste of nothing – please don’t buy them. Look at the deep yellow colour of the yolks of these…

Eggs are a soft in texture and benefit from something crisp and salty on top. I had mine with salmon but Jake had his with crispy fried turkey bacon and it was a much nicer contrast in textures. Devilled Eggs on Sourdough | Selma's TableThe sharp, lemony beetroot or radish slices make a welcome contrast to the richness of the eggs. Devilled Eggs on Sourdough | Selma's TableThis is the crumb shot of my home made sourdough loaf made with my starter, Twinkle.

Devilled Eggs on Sourdough

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: easy
  • Print

INGREDIENTS

  • 6 large fresh eggs – organic or free range at room temperature
  • 3 Tbsp mayonnaise
  • 1 tsp smoky paprika
  • ¼ – ½ tsp cayenne pepper – adjust this to your palate or leave it out if there are young children involved.
  • ¼ tsp salt
  • lots of freshly ground black pepper
  • 1 Tbsp chopped fresh parsley and or chives
  • 4 slices of sourdough bread
  • Lurpak butter

TOPPINGS

  • smoked salmon
  • crisp fried shallots or
  • crispy bacon/turkey bacon (chop and fry in a non stick pan with no added fat) or
  • chorizo cubes (fry in a non stick pan with no added fat, stirring frequently until it’s oil runs and the edges crisp up)
  • thinly sliced raw chioggia beetroots or radishes, tossed in a little lemon juice and salt.

INSTRUCTIONS

  1. Place the eggs in a small lidded pot and cover with cold water. (If the eggs are fridge cold, cover with tap-hot water for 5 minutes then drain. The shells will crack otherwise) Place over medium low heat and bring to a boil. Let them boil for 1 minute then remove from the heat and let them sit, covered in the pot for 9-10 minutes. Drain and fill the pot with cold water to stop them cooking any further. Crack the shells (I give the fat end a bash in the sink) and put back in the cold water. The water gets between the membrane and the egg and makes it very easy to peel.
  2. While the eggs are cooking;  1. Put the shallots or bacon or chorizo on to fry. 2. Whisk together the mayo, smoky paprika, cayenne, salt and pepper in a medium sized bowl. 3. Slice the chioggia beetroot or radishes as thinly as you can and toss in lemon juice. 4. Chop the parsley/chives.
  3. Chop the boiled eggs  (smaller that in my photos as they are less likely to fall off the bread than chunky pieces) and stir into the mayonnaise mixture together with the parsley/chives. Taste and adjust seasoning if necessary. I don’t like too much mayonnaise but feel free to add more if you like your fillings creamier.
  4. Butter the bread and top with the eggs and crispy topping of your choice and a few slices of the lemony chioggia or radish slices on the side.
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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47 thoughts on “Devilled Eggs on Sourdough

    • Thanks Suzanne – I know it’s a really simple recipe but It took me ages to get it right. Eggs over cooked (grey around the yolk), cracked shells, then, too much mayo, not enough mayo, too much cayenne and so on!! Glad to hear that your sourdough is still going strong – I’ve got to get another batch on!

      Liked by 1 person

  1. Great tips and ideas honey 😀 and thank you for including my mayo xx
    I eat different things every day, being one of those food bloggers on Instagram, but Graham and Ben do tend to be those creatures of habit you mentioned…! However much I try and change things up!!
    Your bread looks great 😀

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    • I saw on FB that you are moving to Texas – that will make a bit of a change, weather wise!! When you do get a chance (and there is no rush) to revive the starter, just keep an eye on it as the weather will be so much warmer in your new State! Good luck with the move Sonal, though I am sure that with your organisational prowess, it will go very smoothly!

      Liked by 1 person

      • Thanks Selma :).
        I have lived in Texas and it’s quite dry and humid. Can’t wait to move since it is a desired move. We love the culture and food there. I am takin the starter in my personal belongings rather than sending it through movers n packers.

        Liked by 1 person

  2. I take my lunch every day, creature of habit, I cant get past salad, avocado and tofu, or smoked salmon, or trout. I dislike bread every day however I like the sound of your fillings and taking the filling in a separate container. The bread looks yummy in your photos.

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    • Thanks so much Robyn. I think we become creatures of habit just because it’s easy and something we don’t really have to think about. But whenever I have something new for lunch, I usually cannot stop thinking about it and eat early – which just goes to show that a little sandwich filling change now and then is good for the soul!

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    • Hello Marita! I used to always make nice sandwiches for Jake’s lunch so this is something that I really know about! if you have pesto, sundried tomato paste, mayo, cream cheese or homous in the pantry, plus left over roast meat and salad leaves – it’s so easy to put something delicious and lovely together. This has been such a popular post that I think I might do one on non-sandwich lunches that are quick and easy…hopefully we will all get inspired by our High Society Tea next month!!

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