Devilled eggs

Tabasco or other hot sauce – This mainly adds tang and flavour, I wouldn’t call these eggs spicy at all. In fact, it is surprising how much tabasco flavour comes through without the spiciness! Feel free to use another hot sauce of choice (Franks, sriracha etc). If you are unsure of quantity because of different spiciness levels, start with less and add more at the end, to taste.

Cold butter – Some recipes use olive oil rather than butter. But honestly, butter gives a better flavour (of course!) and the texture is nicer too – soft and creamy like buttercream frosting. Also, oil makes the filling a little pastier than using butter, because I think the oil emulsifies more strongly with the yolks.

White wine vinegar – For extra brightness. Egg yolks with butter is so rich and creamy, you need vinegar to cut through it. Substitutes: red wine vinegar (it won’t colour the filling red), champagne or sherry vinegar, or apple cider vinegar. As a last resort: Regular white vinegar but use half the amount.

Salt – The recipe calls for a modestly heaped 1/4 teaspoon of cooking salt / kosher salt. I know that’s a weird amount, but we’re working with on a small scale with the filling so it is what it is! Other salts – If you only have table salt which is much finer, use a heaped 1/8 teaspoon. For sea salt flakes, use a level 1/2 teaspoon.

Dijon mustard – For extra punch and flavour. Substitute with yellow mustard (American mustard) though use a little less.

Chives and paprika – Classic garnishes for devilled eggs. I use regular paprika (aka sweet paprika) though smoked paprika is also nice.