DEVILLED EGGS   (makes 8 halves)Devilled Eggs.jpg


Ingredients :


4 eggs, hard boiled and shelled

1 tsp English mustard powder

a pinch of ground black pepper

1 tsp soft salted butter

half a tsp celery salt

hot sauce, to taste (I used a quarter tsp Mic's Chilli "Of Foam & Fury" hot sauce)

1 heaped tbsp mayonnaise

half a tsp white wine vinegar

cayenne pepper and fresh parsley, to garnish.


Method :


Cut each egg in half lengthwise (trying to achieve bisecting the yolk in each case).


Gently scoop out the yolk into a bowl, leaving the white intact.


Take a super-fine slice from the underside of the egg, so that it will stand straight on a plate, then reserve.


Break the yolk down into a powder with a fork and add all the ingredients other than the cayenne and parsley.


Mix gently until all is well combined and you have a fairly smooth consistency.

Either fill a piping bag with the mixture, or spoon the mixture carefully into the empty egg whites.  Make sure you gain some height with the filling.

Sprinkle each with a tiny pinch of cayenne and garnish with a parsley leaf.

Refrigerate if the eggs are going to have to wait to be served.