As with the Honey and Cinnamon Scones, these were for an Afternoon Tea collaboration I was invited to take part in on Instagram for International Tea day on the 21st of May. Devilled eggs are simple and tasty, but a lot of people seem daunted by the idea of making them, so I thought it worth including a recipe here. I used my dad's Scotch bonnet hot sauce to devil the eggs, but beyond a bit of a kick, left them pretty mild so Little Bit could have some too. Along with fruit, he is an egg fiend.
1 - 1 1/2 tbsp mayo
2 tsp mustard
1 -2 tsp hot sauce (or more to suit your taste)
Salt and pepper to taste
Tandoori powder for sprinkling
1) Boil the eggs for 9-10 minutes. Remove from the heat and run under cold water then let them sit in it until cool.
2) Peel the eggs carefully, halve them and pop out the yolks. In a bowl, mash all the yolks together with the other ingredients except tandoori powder. Taste test.
3) Spoon or pipe the yolks back into their wells in the whites. Sprinkle them with tandoori powder.
I hadn't had devilled eggs in ages, and was delighted to have some again! I really should entertain more often (pandemics allowing) in order to make these more! Or maybe just have tea time at home with my boys and make these for us...