Sous vide cooking is not all about meat. You can certainly get some great gourmet style results with meat, but it doesn’t have to end there. You can produce some wonderful egg dishes too, and deviled eggs sous vide is certainly one of them.
The successful cooking of eggs is totally dependent on the cooking temperature. You can create many different textures of egg by cooking at different temperatures. With this recipe you are going to be hard boiling the eggs in your sous vide water bath.
Recommended reading: Ultimate Guide to the Best Sous Vide Vacuum Sealers
Deviled eggs are reasonably healthy, and they make for a great snack or entree. You will need to be prepared to make the delicious filling as well to really create deviled eggs that everyone will enjoy.
Ingredients For Your Sous Vide Deviled Eggs
You will need 12 fresh eggs
For filling 12 eggs you will require:
6 ounces or 180 grams of smoked salmon
6 tablespoons of mayonnaise
3 tablespoons of capers
3 tablespoons of dill pickle juice
6 teaspoons of Dijon mustard
0.375 teaspoon of garlic powder
0.75 teaspoon of salt
0.75 teaspoon of black pepper
Some paprika that can be used as a garnish
Cooking The Eggs And Creating The Filling
First you will need to fill your water bath and then set the cooking temperature to 170°F (76°C).
Once the water has reached the required temperature you will need to add all of the eggs very gently into the water. A slotted spoon is a good way to do this.
Set your cooking timer for 60 minutes and let the eggs cook.
When the cooking time is up you will need to remove the eggs carefully from the water bath. You can use a slotted spoon again for this. The eggs need to chill, and you can transfer them to a bath full of ice for around 20 minutes to do this.
Now you will need to remove the egg shells and cut the eggs in half. Take out the yolks and place them into a bowl ready to be mixed. Place the white halves of the eggs to one side as you will be filling these soon.
It is now time to mash up the yolks that you removed, and this can be done easily with a fork. Then add the Dijon mustard, the dill pickle juice, the mayonnaise and the salt and pepper and mix everything up. Do not add the paprika to this mixture.
Finely dice the salmon and fold in the capers. You can then add this to the mixture that was created with the egg yolks.
You will now want to add the mixture to each egg white half and serve with a sprinkling of paprika to add additional taste and coloring.
Like this recipe? Here’s some more of our popular sous vide recipes!
- Egg Bites
- Summer Recipes
- Duck Breast
- Duck Confit
- Pork Tenderloin
- Pulled Pork
- Turkey Breast
- Eggplant Lasagna