Damn fine devilled eggs
I'm not sure why we don't serve devilled eggs more. They might be old fashioned, but also undeniably delicious and easy to make, so who cares about being out of date. When you're next having friends for drinks on the balcony, serve up a plate of these yummy, tangy bites that also look so pretty on a plate. They go well alongside a bowl of olives and some parmesan biscuits. I promise you'll be a warmly appreciated host!
1 dozen organic eggs 60-70gm each
1 scant tablespoon hot English mustard
1 tablespoon mayonaise
1 small pickled gherkin chopped fine (optional)
1 tablespoon olive oil
1 heaped tablespoon chives chopped fine
sea salt and ground black pepper to taste
1 teaspoon sweet paprika
A large nozzle and icing bag.
Place the eggs in a pan with enough tap water to cover them.
Bring the eggs to a boil, lower to a gentle boil and cook for three minutes, stirring gently from time to time.
Turn off the heat and leave to cool in the water.
When completely cooled, shell the eggs.
With a knife dipped in hot water so it cuts easily, slice each egg in half, lengthways.
Scoop out the yolks and set aside in a bowl.
Now add all the other ingredients except the chives and paprika to the bowl.
Using a fork, mash the yolk mix until it binds into a smooth paste.
You may add a skerrick more oil to ensure the mixture isn't too dry.
Adjust the seasoning to your liking.
Now heap the yolk mixture into the icing bag in which you've placed the nozzle.
Arrange the egg white cups on a serving platter, preferably a fancy nanna type one with gilt around the edges.
Squirt out a rosette into each scooped out egg white hollow.
Sprinkle over with the paprika and chopped chives.
Serve at room temperature.