TINS OF goodness
DEVILLED EGGS WITH SARDINES
Devilled egg is an all-time great party snack. Creamy and protein packed, the egg is a wonderful canvas for all sorts of things, from bacon and jalapeño to – you guessed it – tinned sardines. Choose a tin with chilli peppers for added flavour or a regular tin if heat isn’t for you.
Makes 12 deviled eggs
■ 6 eggs, large
■ 3 tbsp mayonnaise
■ 1 tbsp butter, unsalted and at room temperature
■ 2 tsp yellow mustard
■ 1 tsp tarragon, minced
■ 1 tbsp chives, minced
■ 1 lemon, for squeezing
■ 100g sardines, tinned
■ Hot sauce
1 Find a pan large enough to fit the eggs in a single layer and fill it with enough water to cover the eggs by about 5cm, but don’t put the eggs in yet. Bring the water to a boil over a high heat. Using a slotted spoon or mesh skimmer, gently lower the eggs into the water. Reduce the heat and bring the water from a boil to a simmer, then set a timer for 11 mins. Watch for any eggs that crack during the first few seconds. If one does, not to worry; scoop it out and replace with an intact one.
Use this time to
