Devilled eggs

Devilled eggs

From
Posh Eggs
Makes
12
Prep
20 mins
Photographer
Louise Hagger

A retro canapé but wickedly delicious. Bring back devilled eggs to your drinks party and you’re guaranteed to impress your guests.

Ingredients

Quantity Ingredient
6 eggs
3 tablespoons mayonnaise
or 3 tablespoons Home-made mayonnaise
1 teaspoon white wine vinegar
1 teaspoon english mustard
dash sriracha hot sauce
1/4 teaspoon celery salt
1 tablespoon snipped chives
smoked paprika, to serve

Method

  1. Place the eggs in a pan, cover with cold water and bring to the boil over high heat. Lower the heat right down to a shudder and gently simmer for 10 minutes. Drain and cool under cold running water then peel and slice each egg in half.
  2. Scoop the yolks into a bowl, mash with a fork and set the egg whites aside. Stir the mayonnaise, vinegar, mustard, hot sauce, celery salt and most of the chives through the egg yolks, then spoon into a small piping bag fitted with a star nozzle. Pipe the mixture into the egg white halves and sprinkle with pinch of paprika and a few chives to serve.
Tags:
eggs
breakfast
lunch
dinner
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