OCTOBER inspiration

CRAVING

Devilled eggs are a retro classic we love. These, from The George near Oxford Circus in London, are perked up with espelette pepper for the ultimate pub snack. Turn over to try the recipe and follow our favourite eating-out trends using the #olivecraving hashtag

The George’s devilled eggs

SERVES 6 (3 HALVES PER SERVING) | PREP 20 MINS | COOK 10 MINS

9 eggs (with a rich yolk like St Ewes)
60g mayonnaise
½ tbsp English mustard 3-4 drops of Tabasco
pinch of smoked paprika, plus extra to serve (optional)
pinch of cayenne pepper ½ tsp white wine vinegar
espelette pepper to serve
chopped chives to serve

1 Bring a large pan of water to the boil. Add the eggs and boil for 10 mins, drain and put the eggs in iced water to stop the cooking process. Leave until completely cooled.

2 Peel the eggs and cut each in half lengthways, then scoop out the yolk with a spoon. In a separate bowl, combine the yolks, mayonnaise, English mustard, Tabasco, spices and vinegar. Season to taste.

3 Use the yolk mixture to fill a piping bag fitted with a piping nozzle and refill the egg halves with the mixture. You want to create a wavy effect when piping, carefully moving the nozzle from side to side as you pipe. Finish with a sprinkle of espelette pepper or smoked paprika and the chopped chives before serving.