Herby Devilled Eggs

If you’ve never tried a devilled egg before, now’s the time to embrace this retro classic. We’ve given 2 garnish options – a bacon shard and a cheese crisp. Use either, both, or simply finish the eggs with a sprinkle of herbs and paprika instead. Hands-on time 25min, plus cooling. Cooking time about 25min. Makes 16 8 medium eggs

11/2tbsp mayonnaise

1tsp English mustard

1tbsp finely chopped cornichons or gherkins, plus 2tsp pickle juice from the jar, keep separate 1tbsp finely chopped soft herbs, we used chives and dill, plus extra to sprinkle

FOR THE BACON SHARDS, OPTIONAL

2 smoked streaky bacon rashers Pinch light brown soft sugar Pinch hot smoked paprika

FOR THE CHEESE CRISPS, OPTIONAL

2tbsp finely grated extra mature Cheddar (about 12g)

1 Cook the eggs in a large pan of boiling water for 10min. Using a slotted spoon, transfer to a bowl of iced water to cool. Drain, carefully peel and set aside.

2 Meanwhile, prepare your chosen garnish(es), if making. Preheat oven to 200°C (180°C fan) mark 6. For the bacon shards, line a small baking sheet with baking parchment. Lay on the bacon and sprinkle over the sugar and paprika. Cook for 15-20min, or until deep golden brown. Cool completely on the sheet, then break into shards.

3 For the cheese crisps, line a small baking sheet with baking parchment. Add the cheese in 2 piles, spacing well apart. Gently pat into rough 6 x 12cm rectangles. Cook for 8-10min, or until melted and golden (they will crisp on cooling). Cool completely on the sheet, then break into small pieces.

4 Halve the peeled eggs and carefully scoop out the yolks into a small bowl. Add the mayonnaise, mustard, pickle juice and some seasoning and mash the mixture thoroughly with a fork until smooth (see GH TIP). Stir in the cornichons/gherkins and chopped herbs; check seasoning.

5 Pipe or spoon filling into egg whites and garnish with bacon shards and/or cheese crisps, if made, and herbs. Serve.

PER 1/2 EGG (WITHOUT GARNISH) 51cals, 4g protein, 4g fat (1g saturates), 0g carbs (0g total sugars), 0g fibre

GET AHEAD Fill the devilled eggs (without garnish) up to a day ahead; pack into an airtight container in a single layer and chill. Make garnishes up to 3hr ahead. Cool and store in an airtight container at room temperature. Complete recipe up to 2hr ahead.