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
Ultimate version
Jammy-yolk filling with creme fraiche, tarragon and trout roe.
Per serving£1.98
Total cost£7.90
Time28 min
Ingredients for 4
- Eggs
- 6 burford brown eggs
- Filling
- 2 tbsp homemade mayonnaise
- 1 tbsp creme fraiche
- 1 tsp Dijon mustard
- 1 tsp tarragon , finely chopped
- 1 tsp lemon juice
- To finish
- 30 g smoked trout roe , to garnish
- 1 tbsp chervil , leaves picked
- flaky sea salt , to taste
Method
- Boil the eggs for exactly 8 minutes for a just-set, deep golden yolk, then plunge into iced water.
- Peel carefully, halve and scoop the yolks into a bowl.
- Whisk the yolks with mayonnaise, creme fraiche, Dijon, tarragon and lemon until silky, then season with flaky salt.
- Pipe the filling high into the whites using a star nozzle.
- Crown each egg with a small spoonful of trout roe.
- Finish with picked chervil and a final pinch of flaky salt.
Equipment
- saucepan
- piping bag
- star nozzle
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.
