RECIPE: DEVILLED EGGS

Devilled Eggs are certainly having a moment right about now. A classic retro party dish that is surefire people-pleaser. We hate to say “we did it before it was cool” but we’ve been serving up devilled eggs in our Melbourne restaurant for the past ten years.

So jump on the bandwagon and whip these out at your next get-together.

INGREDIENTS:

6 eggs
4tbsp Good quality mayonnaise
1tsp Good quality Dijon mustard
Fancy Hank’s Cayenne & Watermelon Hot Sauce
Fresh chives, finely chopped
Salt

THE METHOD:

Bring a pot of water to the boil. Once boiling, gently place your eggs in.

Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pot for 12 minutes.

After 12 minutes, place your eggs in an ice bath to stop them cooking further.

Once cooled, peel the eggs and slice in half lengthways.

Gently remove the cooked yolk and mash with the mayonnaise, mustard and a sprinkle of salt in a separate bowl.

Use a spoon, add a portion of the deviled egg mixture back into the hole of each egg white.

Top with a sprinkle of chives and a splash of Cayenne & Watermelon Hot Sauce.