Dressed eggs

Dressed eggs

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 18 persons

Ingredients

Instructions

  1. Step 1

    Bring 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.
  2. Step 2

    Peel 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.
  3. Step 3

    Tip 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.
  4. Step 4

    Press a third of the egg halves into each mixture, cut-side down, then pipe the yolk mixture into the holes to fill them.
  5. Step 5

    Decorate 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.