Wednesday, 19 October 2011

Devilled Eggs

A wartime recipe for Halloween, from Jane Fearnley-Whittingstall's Ministry of Food: Thrifty Wartime Ways to Feed Your Family Today

12 small eggs
3 tbsp mayonnaise
3 tsps curry powder
strips of red pepper, gherkins or anchovies

Boil eggs for 9 mins. Plunge into cold water. Remove the shells, cut the eggs in half lengthways and put the yolks in a bowl. Mash with a fork and beat in the mayonnaise and curry powder. Spoon the yolk mixture back into the egg halves. Garnish with the strips of red pepper, gherkin or anchovies.

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