Devilled eggs

Makes 18–20 pieces

25 min

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 / 2 oz 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 / 3 tbsp cold unsalted butter (cut into 1 cm / 0.2 in cubes)
Paprika (regular/sweet or smoked)
1 tbsp chives (finely chopped)

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