Devilled eggs
25 minMakes 18–20 pieces
Hard-boiled eggs halved and filled with a creamy, spiced yolk mixture piped into the whites.
| prepBring a large pot with 15 cm / 6 in water to the boil | |||||
| 12 large eggs (50–55 g each, fridge cold) | Boil eggs 10 min, swirl first 6 min | Cool 5 min, peel under cold water | Halve eggs, remove yolks with teaspoon | Pipe filling into 18–20 egg white halves | Sprinkle paprika & chives, serve at room temperature |
| 2 tsp Dijon mustard | Blitz yolks with mustard, hot sauce, vinegar, mayo & salt | Blitz in butter until creamy | |||
| 2 tsp Tabasco or other hot sauce | |||||
| 1 tsp white wine vinegar | |||||
| 2 tsp mayonnaise (whole egg mayo preferred, or kewpie) | |||||
| 1/4 heaped tsp cooking salt / kosher salt | |||||
| 50 g cold unsalted butter (cut into 1 cm cubes) | |||||
| Paprika (regular/sweet or smoked) | |||||
| 1 tbsp chives (finely chopped) | |||||
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