Devilled Eggs

 If they're scrambled I can only eat two eggs. If they're deviled, I can eat forty.

Devilled eggs is one of those party dishes that everyone jokes about, but most secretly enjoy.  Until recently, I had never made devilled eggs, but that changed when my team held a disco themed virtual Christmas party.  I know that they did not eat food at discos, but disco food was one of the prize categories, and I assume that they meant food from the disco era AKA the 1970s.  So devilled eggs and pineapple hedgehogs it was!

I made these devilled eggs using Nigella Lawson's recipe, which rather fancily pipes the egg mixture back into the whites.  They were rather good, a good mix of creamy and spicy, which is just as well, as I had to eat them.

If you would like to make these eggs, you will need:

12 large eggs (or however many you want to make
and adjust other ingredients accordingly)
4 tablespoons mayonnaise
2 teaspoons mustard
a good pinch of salt
1/4 teaspoon paprika
3 drops tabasco sauce
2 tablespoons olive oil
3 tablespoons boiling water

Bring water to the boil in a saucepan, and add the eggs to it one by one.  Boil the eggs for one minute, then switch off the heat and leave the eggs to sit in the saucepan for 12 minutes.  Fill a bowl with ice cold water and transfer the eggs to that bowl, and leave to sit for 15 minutes before peeling the eggs.

Halve each egg lengthways and gently remove the yolk.  Put the yolks into a mixing bowl.  Choose 18 of the best looking white-halves and place them on a serving platter (you need more yolks than whites).

Add the mayonnaise, mustard, salt, paprika and tabasco to the egg yolks and mash them all together before blending with a stick blender to combine thoroughly.  Ass as much of the boiling water as is required to bring the yolk mixture to piping consistency.

Put the yolk mixture into a piping bag fitted with a star tip and pipe the yolk mixture into the cavity of each white, and sprinkle each one with extra paprika.

Serve.