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Devilled eggs benedict

Published on December 8, 2015
Home » Good stuff » Recipes » Christmas pro chef » Devilled eggs benedict

We asked Andrew Grills, head chef at The Mill House Inn in Trebarwith, for his fave easy canapé, and he chose the classic devilled egg – with a twist

You will need

Prosciutto 4 slices
Eggs 6 hard boiled (peeled and cut in half lengthways)
Lemon juice 4 tbsp
Mayonnaise 3 tbsp
Cayenne pepper 1 tbsp
Chives (optional)

Method

  1. Preheat the oven to 220°c/gas 7, place the prosciutto between 2 sheets of baking paper on a tray, with another tray on top, then bake for 10 minutes or until crisp.
  2. Scrape all the yolks out of the eggs and place in a bowl along with the lemon juice, mayonnaise and cayenne pepper.
  3. Using a whisk, mash the mixture until smooth and combined, and season to taste.
  4. Put the mixture into a piping bag and pipe it into the egg whites.
  5. Top with the crisp prosciutto, chives and some cayenne pepper and serve.

Also try

Vanilla-cured-salmon

This fabulous vanilla cured salmon dish from Dale McIntosh makes the perfect Christmas Day starter

Scallops

Ian Middleton gives us a sneaky taste of Dukes spectacular Devon seafood evenings with this Lyme Bay scallop dish