Devilled Eggs

Chef Michael Ellis
Calgary Winter Club
Calgary Heat


For the Beet Brine
  • 300g beets (approx. 2 medium-sized beets) ​​​
  • 750ml water​​​
  • 50ml red wine vinegar​
  • 1 tbsp. sugar​​​
  • 1 tsp. salt​
For the Sauce Gribiche
  • 150ml mayonnaise​​
  • 6 cooked egg yolks
  • 2 tbsps. Water
  • 10 cornichon (you need about 3 tbsps. diced)
  • 1 small shallot (you need about 1.5 tbsps. diced) ​​
  • 1 tbsp. capers​​​
  • 1 tsp. Dijon mustard​​
  • 1 tsp. white wine vinegar​
  • 30g chives ​​​
  • 1 tsp. paprika​​
  • Salt to taste​​


Beet Brine:

Wearing gloves, peel then grate beets into a small sauce pot. Add all other ingredients (water, red wine vinegar, sugar, salt) and simmer for 1 minute. Remove from heat and let stand for 20 minutes. Then strain and cool in refrigerator.

Medium-Boiled Eggs:

Bring 6 large eggs to room temp by running under room temperature water for 10 minutes. Fill pot with water and bring to a boil. Gently place eggs into boiling water with a pasta basket or a spoon for 8 minutes. Prepare an ice bath for the eggs.

When eggs are done, place in an ice bath immediately. Let chill for 10 minutes so you can easily crack then peel the eggs, keeping them all intact.

Once beet brine has cooled down, add in peeled medium-boiled eggs and let stand for 12-24 hours but no longer.

Sauce Gribiche:

Once eggs are brined for 12 hours minimum you can pat them dry and cut in half lengthwise.

Remove the yolks with a spoon and reserve the egg whites on a flat plate or tray.

In a mixing bowl, add the cooked yolks, water, vinegar, and the mustard. With a fork, work the yolks until smooth. Add the mayonnaise, finely diced shallot, diced cornichon, chopped capers and salt.

Fill the egg whites with this sauce using a squeeze bottle, piping bag, or even a spoon, if you are careful enough.

Put on a serving tray dusted with paprika, garnish with finely-sliced chives and serve.

Adding a couple grains of Maldon salt to each egg will really elevate this dish.