This Devonshire Eggs recipe was provided by Heirloom, An American Restaurant in Scottsdale, Arizona. If you want to celebrate a British occasion in Arizona, Chef Michael DeMaria recommends this easy-to-prepare starter. Devonshire Eggs date back more than 500 years and is a very traditional English hors d'oeuvre. (This recipe was originally shared as a way for Arizonans to participate in the celebration of the Royal Wedding of Prince William and Catherine Middleton on April 29, 2011.)
Yield: 24 half eggs
Ingredients:
- 12 Large Eggs
- 4 oz Cream Cheese
- 1 tsp Yellow Mustard
- 2 tsp Half & Half
- Salt & Pepper (to taste)
Preparation:
1. Hard boil eggs for 11 minutes (approx).
2. Allow eggs to cool then remove shells.
3. Cut eggs in half lengthwise, reserving the yolks.
4. In a mixer blend the cream cheese until soft.
5. Add yolks, mustard and half & half.
6. Add salt & pepper to taste.
7. Whip until smooth.
8. Pipe mixture into cooled eggs.
2. Allow eggs to cool then remove shells.
3. Cut eggs in half lengthwise, reserving the yolks.
4. In a mixer blend the cream cheese until soft.
5. Add yolks, mustard and half & half.
6. Add salt & pepper to taste.
7. Whip until smooth.
8. Pipe mixture into cooled eggs.
