Deviled Eggs

Ingredients

• 4 eggs

• 120 grams unsalted butter

• 120 grams mayonnaise

• A pinch of cayenne pepper

• 4 ml Worcestershire sauce

• 7 grams coarse mustard

• A pinch of salt

• 15 grams parsley

• 20 grams olives with pimento

Instructions

1. Gently place the eggs in boiling water and cook for 8 minutes.

2. Cool the eggs in cold water.

3. Peel the eggs.

4. Cut them in half lengthwise and remove the yolks.

5. Press the yolks through a fine sieve.

6. Beat the butter until light and fluffy.

7. Add the mayonnaise and seasonings.

8. Blend briefly until smooth.

9. Add the egg yolks and mix again briefly until combined.

10. Pipe the mixture neatly into the egg whites.

11. Garnish with a sprig of parsley and a slice of pimento-stuffed olive.

Storage advice: Keep in a sealed container in the refrigerator for up to 2 days.

Nutritional information