Devilled Eggs
Devilled Eggs are stuffed eggs with a hint of heat for a classic buffet dish or a light lunch.
Servings: 4 people
Ingredients
- 4 large eggs, not too fresh
- 3 tablespoons mayonnaise, level tablespoon (45ml)
- 1 teaspoon English mustard, or more to taste
- ¼ teaspoon salt, or more to taste
- A few drops Tabasco, or other hot sauce
- ¼ teaspoon smoked paprika, plus extra to sprinkle
Equipment
Instructions
Boil the eggs
- Put the eggs in a saucepan (don't crowd them) and cover with cold water - about 1-2 cm over. Bring to a rolling boil, then cover and turn off the heat. Leave for 12-15 minutes (depending on the size of the eggs)
- Immediately spoon the eggs into a sink of cold water and leave for 15 minutes
Prepare the devilled stuffing
- Peel the eggs. See post for tips
- Cut the eggs in half lengthwise and carefully remove the yolks into a bowl and mash with a fork. Arrange the whites on a serving plate
- Add the remaining ingredients to the yolks and mix in well(Mayonnaise, mustard, salt, Tabasco, paprika)
- Put the nozzle in the piping bag and spoon the egg yolk mixture in. Pipe the mixture back into the egg white shells
- Garnish with a little smoked paprika