Classic Devilled Eggs
Classic Devilled Eggs

Ingredients

Method

  • 12 large hard-boiled eggs at room temperature
  • 4 tbsp quality mayo
  • 2 tsp English mustard
  • 1 tsp salt flakes
  • 1⁄4 tbsp of paprika
  • A few drops of chilli sauce
  • 2 tbsp olive oil
  • 3 tbsp boiling water
  • 2 tsp chopped chives
  • Peel and halve the eggs lengthways, and gently prise out the yolk of each egg before popping them into a mixing bowl. Place the halved whites onto a plate.
  • Add the mayo, 1 tsp of mustard, salt, and paprika to the yolks, along with a few shakes of chilli sauce. Mash with a fork, then blend with a stick blender. Add the oil and blend again until smooth, and check for seasoning (you may want to add more mustard and chilli). Stir in the water to create a piping consistency.
  • Spoon your yolk mix into a piping bag with a star nozzle, then pipe the mixture into the hollowed-out whites. Finish with a sprinkling of paprika, and serve with assorted salads and canapes.
30 mins
Makes 18
This recipe pairs perfectly with the Ceravolo Australian Sparkling NV from Adelaide Hills, Australia.

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