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Pea and ham soup

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Devilled eggs three ways


The egg makes such a versatile vessel - we've added three simple toppings here to spruce up this classic. Just double the recipe to feed more people.

You'll need

12 eggs, at room temperature 80 gm whole-egg mayonnaise 1 golden shallot, finely chopped 1 tsp Dijon mustard Pinch of cayenne pepper To taste: Tabasco 50 gm hot-smoked trout, bones removed, coarsely flaked 1 radish, thinly sliced To serve: finely chopped chives 3 anchovies, thinly sliced To serve: smoked paprika To serve: flat-leaf parsley, coarsely chopped 3 thin slices prosciutto, torn To serve: baby cress To serve: extra-virgin olive oil

Method

  • 01
  • Cook eggs in a large saucepan of simmering water over medium heat until hard-boiled (10 minutes). Refresh under cold running water, peel, then halve lengthways and carefully remove yolks with a teaspoon. Place eggwhites on a tray lined with paper towels and refrigerate until required.
  • 02
  • Press yolks through a fine sieve with a spatula into a bowl. Add mayonnaise, shallot, mustard, cayenne and Tabasco, season to taste, mix well, then carefully spoon or pipe into eggwhites.
  • 03
  • Top a third of the eggs with smoked trout, radish and chives, another third with anchovies, smoked paprika and parsley, and the remaining eggs with prosciutto and cress, drizzle with olive oil, season to taste and serve.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Yeasty, late-disgorged Champagne

Featured in

Nov 2015

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