Spice up devilled eggs with a jalapeno chilli kick for a quick and easy crowd-pleasing platter.
- 12 hard-boiled eggs, peeled
- 185 ml (¾ cup) mayonnaise
- 2 tsp wholegrain or Dijon mustard
- 1½ tbsp finely chopped parsley, plus extra sprigs to serve
- 1½ tbsp finely chopped spring onion (scallion)
- 1 small jalapeno chilli, very finely chopped
- 1 tsp finely chopped coriander leaves
- pinch of cayenne pepper
- ¼ tsp salt
- freshly ground black pepper, to taste
- ½–1 tsp paprika, or to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice the eggs in half lengthways, scoop out the yolks and place in a bowl. Add the mayonnaise and mustard to the yolks and use a fork to mash together. Add the remaining ingredients, except the paprika, and blend with the fork until creamy. Spoon the mixture into the egg halves. Sprinkle with paprika and serve with a sprig of parsley.
@2016 Tribune Content Agency News Service and Pittsburgh Post-Gazette. Photograph: Gretchen McKay.