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.

Ingredients

• 12 eggs
• 5 tbsp mayonnaise
• 1 tsp white wine vinegar
• 0.5 tsp celery salt
• 2 tsp 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

Steps

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.
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.