30 MIN
Deviled Eggs
Hard-boiled eggs with the yolks whipped back in with mustard and cayenne.
Ingredients
- 12eggs
- 3 1/2 ozmayonnaise
- 2 tspdijon mustard
- 1 tspwhite wine vinegar
- 1/4 tspcayenne pepper
- 1/2 tspsweet paprika, to finish
- 1/4 ozchives, snipped
- 1/2 tspsea salt
Method
- 1
Lower the eggs into boiling water and cook for ten minutes, then move them straight into iced water and leave them until completely cold.
- 2
Peel the eggs, halve them lengthways and lift the yolks into a strainer set over a bowl. Push them through with the back of a spoon.
- 3
Beat the mayonnaise, mustard, vinegar, cayenne and salt into the yolks until the mixture is glossy and holds a soft peak. Taste and sharpen it further if it is flat.
- 4
Pipe or spoon the filling back into the whites, mounding it high, then dust with paprika and scatter with chives.
Cook's note
The photo shows them finished with bacon, which is how they usually turn up at a party. Crisp four slices, break them into shards, and stand one in each egg just before serving. They stop being vegetarian at that point.
Not part of the recipe above — the ingredients, nutrition and dietary labels all describe it as written.