Youngest daughter was having a retro Tupperware party and asked me to bring devilled eggs or also known as savoury eggs. I thought I would look up a couple of recipes to get some inspiration for a couple of different sorts....
and I have quite a few cookbooks spanning great ages. If I had time I would have contacted my good friend Kylie at Lucy Violet Vintage
she is a retro food queen and do check out her reproductions and challenges, they are a crack up.
There may be a recipe in a Margaret Fulton cook book somewhere but it occurs to me that perhaps each family just had there own way of doing savoury eggs. For those who have never made them, boil your eggs till just hard and allow to cool and peel. Slice the eggs in half very carefully placing the yolks in a bowl.
When I was little I remember my grandmother using a couple of knobs of butter and Keens curry powder.
For mine I mashed in some butter and a little home made tomato relish, mixing to a smooth paste.
You could simply spoon the yolk mix back into the white halves but for something a bit flash pipe them.
I bought this professional piping bag about 20 years ago when I was working in homewares and it was a terrible price, at least $20-$30, but so worth it. It is made of a special coated fabric which is easy to handle, fill and clean. The nozzles simply slip into the end. This type of piping system is for piped mashes, choux pastry, meringue and cream. This is a forever product. Be sure to rinse the nozzle straight away because the sulphur in the egg yolks reacts with metal.
You can see the that the mixture is easy to pipe, not too stiff and not too soft and holds it's shape. I remember people from my childhood decorating them with a few balls if fish roe or simply parsley pieces or like in the top photo, sliced stuffed green olives.
Does your family still make savoury eggs?
What is your families version?