Pesto Devilled Eggs
Let's get one thing straight. We know devilled eggs are seriously naff. They make us think of tacky 70s dinner parties where you'd be force-fed prawn cocktail for starters, chicken kiev for main and an Arctic roll for dessert. All washed down with a few glasses of Babysham.
Every now and then though, we like to revisit some of these retro classics and drag them kicking and screaming into the 21st century. We think our version of devilled eggs that switches the traditional mustard for pesto does exactly that.
Fresh eggs are the enemy of hard boiling. Source slightly older eggs if you want to avoid the most upsetting of kitchen disasters… a bit of shell sticking to the white of the egg, ripping a piece off your otherwise perfect creation in the process. We feel miserable just thinking about it.
Ingredients for 12 canapes
Hard boil your eggs by covering them with cold water, bring to a boil and simmer for 6 minutes. Shock them in ice water until fully chilled.
Peel delicately, cut them in half, and scoop out the yolks.
Weigh the yolks and add an equal amount of pesto and half the amount of mayonnaise. Now re-fill the egg whites with your super tasty pesto-yolk-mayo mixture.
Don’t shovel it in like some kind of Neanderthal though. At the very least spoon it in delicately, or better still, pass the mixture through a fine mesh sieve and pipe into the egg whites for a luxurious finish.
Garnish with chives before serving on your most passé platter.