Give this classic appetiser a flavourful twist with these irresistible devilled eggs. Silky-smooth yolks are blended with rich mayonnaise, and a hint of paprika and mustard, creating a perfectly balanced filling that’s both creamy and full of flavour. These devilled eggs are an elegant yet simple addition to any table.
4 Freshlay Farms Golden Yolkers at room temperature, stored on their sides for 24 hours before cooking if possible
3 tbsp mayonnaise, preferably homemade
1 tsp softened butter
½ tsp white wine vinegar
1 tsp mustard powder
Generous shake of hot sauce
¼ tsp flaky celery salt
1 tbsp chopped chives
Cayenne pepper, to garnish
- Put the eggs in a pan large enough to hold them in one layer and cover with about 2cm cold water. Bring to the boil, then immediately turn down the heat so the water just shivers, and cook for 12 minutes. Scoop out and place under cold running water until completely cool.
- Rap the eggs against a hard surface to crack the shells all the way round, then starting at the blunt end, carefully peel them. If you really want to impress, cut a little off each side so they will sit flat on the plate, then cut in half.
- Scoop out the yolks into a small bowl and mash with a fork. In a separate bowl, whip together the mayonnaise, butter, vinegar, mustard powder, hot sauce and celery salt with a little pepper until well combined, then stir in the egg yolk and chives. Taste and add more of any of the seasonings to suit your taste.
- Spoon or pipe into the egg whites, arrange on a plate and sprinkle with a little cayenne pepper before serving.
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