Devil's Food Eggs

Devil's Food Eggs
Staff Writer
Debbie Moore

Now you can have your devil’s food cake and deviled eggs all at once. These eggs contain cocoa powder, crème fraîche, and a little milk chocolate to make the dish that's traditionally served as an appetizer into a dessert.

12
Servings
42
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 6 Tablespoons unsalted butter, softened
  • 1 Tablespoon plus 1 teaspoon crème fraîche
  • 2 Teaspoons unsweetened cocoa powder
  • 1 Tablespoon firmly packed light brown sugar
  • Pinch of salt
  • Grated milk chocolate, for garnish

Directions

Combine the thoroughly mashed yolks with the butter and crème fraîche — get the mixture as smooth as possible. Add the cocoa, brown sugar, and salt, stirring until well combined.

Fill the whites evenly with the mixture and garnish each egg half with grated chocolate.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
12mg
1%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
12mg
2%
Sodium, Na
66mg
4%
Water
1g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.