RECIPE
Devilled eggs are an excellent winter snack or appetizer. Packed with high-quality protein, eggs help maintain energy levels and support the immune system, which is especially vital during the colder months. The rich, creamy yolk filling, often seasoned with mustard, mayonnaise, and spices, offers a satisfying warmth and a burst of flavor that complements the cozy vibes of winter meals. Here is a simple recipe for you to try…
• 12 large eggs (at room temperature)
• 4 tablespoons mayonnaise
• 1 - 2 teaspoons mustard sauce
• 1 teaspoon salt or to taste
• ¼ teaspoon paprika plus more for sprinkling
• 3 - 4 drops of Tabasco sauce or to taste
• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely chopped chives
• Bring some water to a boil in a saucepan that's big enough to hold the 12 eggs on their sides and, once it's boiling, gently ferry the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.
• While you're waiting for the eggs to cook, fill a large bowl with water, and throw in a handful of ice cubes. As soon as the eggs have had their 12 minutes, spoon them, egg by egg, into the cold water and leave for 15 minutes.
• Halve the egg lengthways and, and gently scoop the yolk out of each half and pop them into a mixing bowl. Place the halved whites on a serving dish.
• To the bowl, add the mayonnaise, a teaspoon of mustard sauce, the salt and paprika, and shake a few drops of Tabasco on top. Stir and mash with a fork, then mix with a hand blender. Add the oil and blitz again until smooth. It will be very thick.
• Check for seasoning and also taste to see if you want this hotter. If it is too thick, you can stir in 2 to 3 tablespoons boiled water.
• Spoon in the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives.
