In the family of renowned Austrian chef Philip Rachinger, leftover Easter eggs never go to waste. Instead, they’re transformed into a beloved traditional snack — deviled eggs prepared just the way his grandmother used to make them.
Rachinger, who heads the kitchen at the two-Michelin-starred “Ois” restaurant in the Mühltalhof Hotel in Austria’s Mühlviertel region, considers this dish a nostalgic classic. Now 35, the chef still follows the family recipe, giving simple boiled eggs a gourmet twist that blends childhood memories with culinary precision.
Here’s how the Rachingers prepare their signature deviled eggs:
For four eggs, you’ll need:
Start by letting about three tablespoons of butter come to room temperature. Whip the butter until it becomes light and almost white in color — this step is essential for achieving the creamy texture that defines this dish.
Next, halve the hard-boiled eggs and carefully remove the yolks. Press the yolks through a potato ricer or fine sieve into a mixing bowl. Combine the yolks with the whipped butter until smooth.
“This gives you a really silky mixture,” Rachinger explains. “If needed, you can blend in a little crème fraîche for extra creaminess.”
To season the filling, the Rachinger family adds a touch of anchovy paste, salt, freshly ground white pepper, and a hint of nutmeg. The mixture is then spooned or piped into a pastry bag and carefully filled into the egg white halves.
The result? A refined yet comforting finger food that celebrates both tradition and flavor.
While the recipe is rooted in simplicity, the chef’s technique elevates it — turning humble Easter leftovers into a dish worthy of a fine dining table. And as Rachinger proves, sometimes the best recipes come from the heart — and from Grandma’s kitchen.
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