Devilled eggs
I couldn’t do a collection of canapés without including a retro devilled egg! You could garnish with a few slivers of anchovy or go all out and top with some caviar — though it’s always good to keep one option vegetarian when entertaining.
SERVES
20
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
10 medium-sized eggs
2tb mayonnaise
1 tsp Dijon mustard
1 splash of hot sauce
Zest of 1 lemon
½ tsp smoked paprika
Method
Bring a medium-sized heavy-based pot of water to the boil.
Carefully add the eggs and reduce the heat to a gentle simmer.
Cook for 10 minutes.
Remove the eggs from the water and place in an ice bath to cool.
Once cooled, peel the eggs to remove the shell.
Slice the eggs in half lengthways and remove the egg yolk.
Place the egg yolks in a small bowl and whisk to form a paste.
Add the mayonnaise, mustard, hot sauce and lemon zest and mix to combine.
Season with sea salt and place this seasoned egg yolk mixture in a piping bag with a star nozzle.
Fill the hollowed-out whites of the egg with the mixture.
Sprinkle with a little smoked paprika and garnish with fresh herbs.
