SMOKY DEVILLED EGGS

Devilled eggs are enjoying a big revival along with other southern favourites - perfect as an appetizer or garnish on a salad. Easy to make and so cute. (Gluten free)

Makes 24 pieces

Ingredients

• 12 eggs
• 1/3 cup mayonnaise
• 1 tsp curry paste
• 1/2 tsp salt
• 1/2 tsp chipotle puree or chipotle Tabasco
• garnish:
• 1 tsp smoked paprika
• arugula sprouts (or any sprouts)

Method

1. Place eggs gently in a large saucepan of boiling salted water. When the water returns to the boil, cover and turn off heat. Let eggs sit for 14 minutes.

2. Drain eggs, rinse with cold water and gently crack shells. Soak in cold water for a few minutes but remove shells when eggs are still warm.

3. Cut eggs in half widthwise. Gently scoop out yolks. Trim the ends off the whites just so they can stand up. Place whites, cut side up, on a tray.

4. Mash yolks until smooth with mayonnaise, curry paste, salt and chipotle. Pipe back into the egg whites. Dust lightly with paprika. Arrange eggs on a bed of sprouts.