Devilled eggs
Hard-boiled egg halves filled with a smooth, tangy yolk and mayonnaise mixture sharpened with mustard and finished with paprika.
Method
- 1
Bring a saucepan of water to the boil, then lower the eggs in gently on a slotted spoon.
- 2
Simmer steadily until the yolks are fully set.
- 3
Lift the eggs into a bowl of iced water and leave until completely cold.
- 4
Crack and peel the eggs, starting from the wide end, and rinse off any bits of shell.
- 5
Halve them lengthways with a sharp knife, wiping the blade between cuts for neat edges.
- 6
Ease the yolks into a bowl and set the whites on a plate, hollow side up.
- 7
Mash the yolks finely with a fork, then beat in the mayonnaise, mustard, vinegar and cayenne until smooth.
- 8
Season with salt and taste, adding a little more mustard if you like it sharper.
- 9
Spoon or pipe the filling back into the whites, mounding it slightly.
- 10
Dust with paprika and scatter over the chives just before serving.
Notes
- Eggs that are a week or two old peel far more cleanly than very fresh ones.
- The whites and filling can be made a day ahead and kept covered in the fridge. Fill the eggs shortly before serving.
- Smoked paprika gives a deeper flavour, and a few drops of hot sauce in the filling add more heat.
Equipment
Saucepan, Slotted spoon, Bowl of iced water, Mixing bowl, Fork, Sharp knife, Piping bag (optional)