Devilled egg and anchovy recipe by Florence Knight

A fail-safe way of cooking this classic egg dish, with the added umami of anchovy and punch of Tabasco

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This way of cooking eggs has never failed me. The hard-boiled yolks enrich, thicken and stabilise the mayonnaise. Buy the best free-range eggs you can and always cook them from room temperature. The mayonnaise makes plenty and pairs well with any leftover ham. Like milk in tea, spice is very personal, so freely adjust the amounts below to your tolerance.

I make the mayonnaise in a food processor, but if you make it in a bowl add the crushed anchovies and yolks at the end. It won’t have the smooth texture but will taste the same. Everything can be made a day in advance and kept in the fridge.