Hamburger-Style Deviled Eggs

  • Preparation 20 min
  • Refrigeration 10 min
  • Cooking 15 min
  • Servings 10
  • Freezing I do not suggest

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For the stuffed eggs

  • 10 eggs, rinsed under warm water for 2-3 minutes to prevent cracking during cooking
  • ½ tsp (2.5 ml). smoked paprika
  • 3 tbsp (45 ml). mayonnaise
  • 2 tsp (10 ml). Dijon mustard

For the mini-patties

  • 450 g medium-lean ground beef
  • ½ tsp (2.5 ml). (2.5 ml) garlic salt
  • 2 tbsp (30 ml). (30 ml) red ale
  • 100 g raclette cheese, sliced

For the assembly

  • Sesame seeds
  • Smoked paprika
  • Toothpicks

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Preparation

  • Boil the eggs in a pan of water for 12 minutes. Immediately plunge them into a large bowl of ice-cold water for 10 minutes. Once cool, peel gently.
  • Cut eggs in half lengthwise. Remove the yolks and place in a bowl. Add smoked paprika, mayonnaise and Dijon mustard, then season generously with salt and pepper. Mix well until smooth. Transfer to a resealable plastic bag and cut off a corner to use as a piping bag.
  • In a bowl, mix ground beef with garlic salt and red ale, then season with salt and pepper. Shape into 10 flat mini-patties.
  • Heat a non-stick frying pan over medium-high heat. Cook the patties for 2 to 3 minutes, then turn and spread raclette cheese over each one. Cover the pan to melt the cheese and continue cooking for 2 to 3 minutes, until the patties are cooked through with no pink left in the centre.
  • Fill each egg half with the yolk filling. Place a patty on one egg half, then cover with the other half to form a “burger”. Prick with a toothpick to hold in place.
  • Garnish with sesame seeds and sprinkle with smoked paprika. Serve lying down or standing up (with care, as they may be unstable). Tchin mon gars!!!