Christmas Devilled Eggs

Nothing says Christmas like... eggs?

Done in 1 hour

Serves 6

Dish by Hugh Woodward

Ingredients

1large flour tortilla

6large eggs

3avocados

1lime, juiced

to tasteSea salt & freshly ground black pepper

to tastechilli flakes

to tastechopped chives

to tastelemon zest

Okay hear us out, I know eggs aren't normally associated with the holiday season (or at least not this holiday season). But these are just so CUTE. Loosely based on guacamole and crunchy baked tortillas, these are going to absolutely knock the socks off the guests at your Christmas party.

Method

Preheat the oven to 180°C. Use a small star cutter to cut lots of tiny stars from a tortilla. Place on a baking sheet and bake until golden and crisp, roughly 10 minutes.

Heat a large pan of water until it's at a rolling boil. Boil the eggs for 9 minutes, then plunge into a bowl of iced water. Peel them gently.

Cut in half and carefully remove the set yolks. Place in a bowl and beat together with the avocados to make a smooth, mayo like consistency.

Place in a piping bag with a small nozzle, pipe up in decreasing circles to make a Christmas tree in each egg. Pop a tortilla star on top. Scatter with chilli, chives and zest.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.