Chilli Devilled Eggs

Instructions

1. 1

   Bring a pot of water to a rolling boil and gently place the eggs inside. Cook for 10 minutes then transfer to a bowl of ice water and let them chill for at least 5 minutes.

   Tip: The ice bath stops the cooking process and makes peeling much easier.

2. 2

   Once cooled, carefully peel the eggs under cool running water, starting from the wider end where the air pocket sits.

   Tip: Peeling under water helps separate the membrane from the egg white.

3. 3

   Slice each egg in half lengthwise and scoop the yolks into a bowl, arranging the white halves on a serving platter.

   Tip: Use a small spoon to gently remove the yolks without damaging the whites.

4. 4

   Mash the yolks with a fork until smooth, then fold in the mayonnaise, diced chilli, lime juice, paprika, sriracha, coriander, salt and black pepper until well combined.

   Tip: Don't overmix or the filling becomes too dense and loses its fluffy texture.

5. 5

   Transfer the mixture to a piping bag or spoon it into the egg white halves, mounding it slightly in the centre.

   Tip: A piping bag creates a more elegant presentation if you're serving guests.

6. 6

   Sprinkle each devilled egg with a pinch of paprika and chilli flakes, then refrigerate until ready to serve.

   Tip: These can be made up to 4 hours ahead and stored covered in the fridge.