Bloody Mary devilled eggs
INGREDIENTS
- 6 large eggs
- 3 tbsp mayonnaise (or 2 tbsp mayonnaise + 1 tbsp thick yogurt)
- 1 tbsp Bloody Mary Ketchup
- ½ tsp hot sauce or chilli powder
- Salt and pepper to taste
- Popeth seasoning
Devilled eggs, like Marie Rose sauce and bootcut jeans, are having a come back, and this Halen Môn twist makes us glad that they are. We think they’d be a perfect canape. The Popeth seasoning adds a moreish savoury crunch which we love, but you could use toasted seeds and a generous pinch of our salt too.
Put the eggs in a medium pan of water and bring to the boil, simmer for 10 minutes. Transfer the eggs to a bowl of cold water before careful peeling. Use a sharp knife to slice lengthways.
Scoop the yolks into a small bowl with the mayo, yogurt and ketchup. Add hot sauce or extra chilli powder if you want more heat. Season with salt and pepper, tasting as you go. Use a whisk to combine all the ingredients and make a smooth filling.
In a skillet or frying pan on a medium heat, toast the Popeth seasoning for 3-4 minutes until starting to colour and smell fragrant. Leave to cool.
Use a piping bag or spoon to fill the eggs before scattering over the Popeth.
RECIPE: El Kemp
