Deviled eggs

Today's treat: deviled eggs. Though apparently somewhere in the American Bible belt these are known as eggs mimosa, salad eggs or stuffed eggs because of the connotations of the name.

This treads the fine line between kitsch and retro, but good they are in any case. And wonderfully versatile  - they're equally tasty as starters as they are as cocktail treats. 

Imagination is the only limit for the stuffing - today's versions featured salami and Thai-spiced prawns.

Together they are enough for 6 eggs which make 12 halves.

As religiously as I try to pen the recipes and exact amounts in my trusty little notebook, I somehow managed to lose it. So check the desired amounts as you go along...

The stuffings also make good fillings for sandwiches or wraps.

Salami stuffing

1 good mayonnaise
3 egg yolks
1/2 tsp finely chopped chili
1/2 tsp paprika
1/2 tsp garlic powder
6 slices of good quality salami or chorizo, finely chopped
salt (carefully), pepper

Prawn stuffing

1 dl good mayonnaise

3 egg yolks

3/4 dl finely chopped prawns

1/2 tsp grated lime zest

1/2 tsp finely chopped garlic

1/2 tsp grated ginger

a couple of tsp of finely chopped coriander leaves

salt, pepper

Boil the eggs until hard. Chill in ice water and peel. Cut them in half lengthways and pop out the yolks. Mix them with rest of the ingredients and stuff the eggs, using either teaspoon or piping bag.