A classic recipe perfect for the holidays.
Celebrity chef and anchor Nigella Lawson shared her deviled egg recipe with her followers. This is a perfect recipe for a cold day. It turned out to be very delicious and the best part is that it looks very beautiful. You can also make it the day before and freeze it. Be sure to store it in an airtight container. Nigella dubbed it her recipe of the day, writing on social media: “Deviled eggs are like cocktail sausages in that no matter how much you make them, they’ll disappear quickly.”
12 large eggs (at room temperature)
Mayonnaise tablespoon 15ml x 4
1-2 teaspoons English mustard (from a jar)
1 teaspoon Maldon sea salt flakes (or more to taste)
Add 1/4 teaspoon paprika and more for sprinkling
3-4 drops of Tabasco (optional)
Extra virgin olive oil 15ml x 2 tablespoons
2 teaspoons finely chopped chives
- Pour water into a pot large enough to hold 12 eggs sideways and bring to a boil. Once boiling, gently transfer the eggs one by one into the pot and bring to a boil again. Boil for 1 minute, turn off the heat and leave the eggs in the pot for 12 minutes.
- While waiting for the eggs to cook, fill a large bowl with very cold water and add a handful of ice cubes if you have them. As soon as the eggs are 12 minutes old, spoon them into cold water and let them sit for 15 minutes (no longer). Then patiently and carefully peel the shell.
- Cut the egg in half lengthwise and use your fingers to gently remove the yolk and place it in a mixing bowl. Place 18 nice looking whites on one or two plates. It takes more yolk than white to fill each egg, so to speak.
- Add mayonnaise, 1 teaspoon English mustard, salt, and paprika to a bowl, then sprinkle a few drops of Tabasco on top. Stir to mash with a fork and blitz with a stick blender to combine. Add oil and blitz again until smooth. It will be very thick. Check the seasoning and taste to see if you want it spicier. I usually add up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to go slow. Next, stir in a small amount of water from a freshly boiled kettle by hand. Use as much water as needed to form a piping consistency (I usually find 2-3 tablespoons of 15ml is good).
- Place the golden mixture into a piping bag fitted with a star icing nozzle and spoon, making sure it is tightly packed to the bottom of the bag. Then pipe it out and fill the hollow white part with golden rosettes. Alternatively, you can use a teaspoon to mound the egg yolk mixture. Sprinkle with paprika and chopped chives to decorate the dish.