DEVILLED EGGS

There’s not much that can get me squeezing a fancy-nozzled piping bag, but this recipe compelled me to. Although devilled eggs are a bit fiddly to make, they’re not difficult, and they are always a major hit. As many as I make, I never have a single one left over. It’s best to use eggs that are approaching their use-by date, as the fresher they are, the harder they are to peel. In order to help keep the yolk centred as the eggs cook, leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.

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