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Devilled eggs with celery and coriander salt

You'll need

10 eggs, at room temperature 80 gm good-quality whole-egg mayonnaise 1 golden shallot, finely chopped 1 tsp salted baby capers, rinsed, drained, finely chopped ½ tsp Dijon mustard ½ tsp cayenne pepper, or to taste To taste: Tabasco   Celery and coriander salt 1 cup (loosely packed) inner pale celery leaves ½ tsp coriander seeds 40 gm (¼ cup) sea salt flakes


  • 01
  • For celery and coriander salt, preheat oven to 120C. Scatter celery leaves on an oven tray and roast until crisp (15-20 minutes), then set aside to dry and cool completely. Meanwhile, dry-roast coriander seeds until fragrant (1 minute), and coarsely crush in a mortar and pestle. Add salt and celery leaves, set aside. Celery salt will keep in an airtight container for a week.
  • 02
  • Bring a large saucepan of water to the simmer over medium heat, add eggs and stir occasionally until hard-boiled (10 minutes). Refresh under cold running water, then peel, halve lengthways and carefully remove yolk with a teaspoon. Place eggs on a tray lined with absorbent paper, cover with plastic wrap and refrigerate until required.
  • 03
  • Press yolks through a fine sieve with a spatula into a bowl. Combine with remaining ingredients, season to taste, then carefully fill eggwhite halves with mixture. Scatter with celery leaves and coriander salt and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2011

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