Also known as devilled eggs, there are three different toppings here but the possibilities are endless – we've decorated with nori flakes, sesame seeds and spring onion curls; urfa chilli flakes, coriander leaves and chopped toasted almonds; and chives, fish roe and radish slices
- Serves: 18 persons
- 4tbsp mayonnaise
- 2tbsp full-fat greek yogurt
- 1tsp dijon mustard
- seaweed or nori flakes , sea salt flakes and urfa chilli flakes, to garnish
- chives, finely chopped
- spring onion, cut into thin curls
- coriander leaves
- toasted almonds , chopped
- fish roe
- radish, thinly sliced
Step 1Bring a pan of water to a simmer, carefully lower in 9 room-temperature eggs and simmer for 10 mins, then transfer to a bowl of ice-cold water to quickly cool.
Step 2Peel the eggs, then halve them. Scoop the yolks out into a bowl. Mash with 4 tbsp of mayonnaise, 2 tbsp of full-fat greek yogurt, 1 tsp of dijon mustard and some seasoning until you have a smooth paste. Spoon into a piping bag fitted with a plain or fluted nozzle.
Step 3Tip some seaweed or nori flakes onto a small plate, sea salt flakes and urfa chilli flakes onto another, and finely chopped chives onto a third.
Step 4Press a third of the egg halves into each mixture, cut-side down, then pipe the yolk mixture into the holes to fill them.
Step 5Decorate the tops with nori flakes, sesame seeds and spring onion curls; urfa chilli flakes, coriander leaves and chopped toasted almonds; or chives, fish roe and radish slices.