Devilled eggs
Combining chives and salty anchovies for pop of flavour, this creamy devilled eggs recipe is the a classic weekend brunch recipe
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4 eggs
2-3 tbsp homemade mayonnaise
½ tsp chives, finely chopped
salt
pepper to taste
1 box anchovies
watercress
chervil
Method
For the egg mayonnaise, hard boil the eggs for 10 minutes in boiling water, drain and put immediately into a bowl of cold water.
When cold, shell, slice in half lengthways and sieve the yolks, mix the sieved yolk with mayonnaise, add chopped chives, 2 mashed anchovy fillets and salt and pepper to taste.
Fill in to a piping bag and pipe into the whites. Garnish with a whole wiggly anchovy and a sprig of chervil over the top.
Serve with thinly-sliced brown yeast bread and a few sprigs of watercress if available.
