DEVILLED EGGS (makes 8 halves)
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.
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.