Thyme & Banana Loaf with Caramel Drizzle
A moist banana loaf lifted with fresh thyme and finished with a glossy caramel drizzle for a quietly elegant twist on a classic bake.
Classic Devilled Eggs
These classic devilled eggs are made with hard-boiled eggs, mayonnaise, Dijon mustard, and a touch of vinegar for a smooth, creamy filling with a gentle tang. Finished with paprika and optional chives, they are simple, reliable, and ideal for parties, picnics, and buffet spreads.
Method
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- Place the eggs in a saucepan and cover with cold water by about 2.5 cm. Bring to a gentle boil over medium-high heat.
- As soon as the water reaches a boil, cover the pan, remove it from the heat, and leave the eggs to stand for 10 to 12 minutes.
- Transfer the eggs to a bowl of iced water and chill for 5 to 10 minutes, then peel carefully.
- Slice the eggs in half lengthwise. Remove the yolks to a bowl and arrange the whites on a serving plate or tray.
- Mash the yolks with the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth and creamy. If the mixture feels too firm, loosen it with a little extra mayonnaise.
- Spoon or pipe the filling neatly into the egg white halves.
- Lightly dust with paprika and scatter over the chopped chives, if using.
- Chill until ready to serve. For the best texture, serve cold within 24 hours.
Ingredients
- 1 White Vinegar tsp white vinegar
- 1/8 Black Pepper tsp black pepper
- 1 Fresh chives tbsp finely chopped, optional garnish
- Paprika for garnish
- 2 Dijon Mustard tsp Dijon mustard
- 120 Mayonnaise ml mayonnaise
- 1/4 Salt tsp salt
- 12 Egg Large
Notes
For a little variation, stir a dash of hot sauce or a spoonful of finely chopped pickles into the yolk mixture.
These can be made up to 1 day ahead. Keep chilled and garnish just before serving for the freshest finish.
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