Classic Devilled Eggs - Cuisine Magazine - From New Zealand to the World
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Cooking tools:
- Piping bag
- Fine-mesh sieve
- Thumbtack
- Kitchen timer
- Pot
- Stove
- Mixing bowl
- Whisk
- Fork
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
- Serving platter
Ingredients
- 12 free-range eggs, size 7
- 2 egg yolks
- 2 tablespoons Old Yella habanero mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon smoked paprika powder
- ½ teaspoon cayenne pepper, plus extra to serve
- ½ teaspoon Worcestershire sauce
- 200ml light olive oil
- juice of ¼ lemon
- 2 teaspoons sea salt
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