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
Better version
Mayonnaise, Dijon and chives piped into the whites for a smarter finish.
Per serving£0.85
Total cost£3.40
Time24 min
Ingredients for 4
- 6 free-range eggs
- 3 tbsp good mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 tbsp chives , finely snipped
- ½ tsp smoked paprika , for dusting
- salt and pepper , to taste
Method
- Lower the eggs into boiling water and cook for 9 minutes, then chill in iced water and peel.
- Halve the eggs and press the yolks through a sieve into a bowl.
- Mix the yolks with mayonnaise, Dijon, vinegar and most of the chives, then season.
- Pipe the filling into the whites using a piping bag.
- Dust with smoked paprika and scatter over the remaining chives.
Equipment
- saucepan
- sieve
- piping bag
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.
