Devilled eggs
Devilled eggs are a retro party nibble that have recently become trendy. The base stays the same, but you can add different toppings depending on what you fancy.
- Total:
- Serves: 24 persons
Ingredients
- 12eggs
- 5tbsp mayonnaise
- 1tsp white wine vinegar
- ½tsp celery salt
- 2tsp Dijon mustard
- Tabasco sauce
- parma ham or black olives
- chorizo or avocado or hot-smoked paprika
- crayfish tails or spring onion or sriracha
- slow-roast tomatoes or chives
Instructions
Step 1
Put the eggs into cold water, bring up to a gentle simmer, then cook for 10 minutes. Drain and leave under cold running water until completely cooled.Step 2
Shell and halve the eggs and pop the yolks out into a bowl. Mash with a fork, then beat in the mayo, vinegar, celery salt, mustard and a dash of Tabasco. Taste and season if needed. Spoon into a piping bag with a large star nozzle then pipe into the egg boats. Add your choice of toppings and serve.