Devilled eggs

Devilled eggs were first recorded in an Andalusian cookery book in the 1300s and included eggs, coriander, and chilli. In the 1700s, we see the term ‘devilled’ and the use of spices like pepper. Later, Hungarian influences introduced paprika, which persisted into the 1970s. However, the dinner party classic remains as a simple mix of mayo and mustard piped back into scooped whites.

This classic-style recipe is by Gabrielle Hamilton, and was served at the 4-seater bar in Prune. Prune was at 54 E 1st St, New York, NY 10003, but is now permanently closed. Reddit is rife with rumors. It may reopen.

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Devilled eggs

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By Gabrielle Hamilton – Serves: 2

Cooking Time: 10 mins

Ingredients

• 3 eggs, hard-boiled
• 200ml mayonnaise
• 2tsp Dijon mustard
• 1 tsp fresh, flat-leaf parsley, finely chopped

Instructions

1

Halve the eggs and scoop out the yolks. Combine the yolks, mayonnaise, and mustard in a blender.

2

Pipe the mixture into the egg half and garnish with parsley.