Starters
British
BritishDevilled Eggs
A retro party classic of halved boiled eggs with a piped, seasoned yolk filling. The tiers climb from a quick salad-cream mix to a silky tarragon-and-creme-fraiche filling crowned with smoked trout roe.
Vegetarian
Gluten-free
Nut-free
Budget version
Boiled eggs whipped with salad cream and a dusting of paprika.
Per serving£0.45
Total cost£1.80
Time20 min
Ingredients for 4
- 6 medium eggs
- 2 tbsp salad cream
- 1 tsp English mustard
- ½ tsp paprika , for dusting
- salt and pepper , to taste
Method
- Boil the eggs for 10 minutes, then cool under cold running water and peel.
- Halve the eggs lengthways and scoop the yolks into a bowl.
- Mash the yolks with salad cream and mustard until smooth, then season.
- Spoon the filling back into the egg whites and dust with paprika.
Equipment
The three ways, side by side
Budget
Boiled eggs whipped with salad cream and a dusting of paprika.
Better
Mayonnaise, Dijon and chives piped into the whites for a smarter finish.
Ultimate
Jammy-yolk filling with creme fraiche, tarragon and trout roe.
