Devilled coronation eggs
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 24
Skip to ingredients
Ingredients
- 12 eggs
- 1 ready-roasted chicken breast, (skin on)
- 25g butter
- 4 spring onions, finely chopped
- 1 tbsp medium curry powder
- ½ tsp mild chilli powder, plus extra to sprinkle
- 3 tbsp mayonnaise
- 2 tbsp greek yogurt
- 2 tbsp (any big pieces chopped) mango chutney
- a squeeze of juice lemon
- to serve coriander leaves
Method
- STEP 1
Put the eggs into cold water, bring up to a gentle simmer, then cook for 10 minutes. Drain and leave under cold running water until completely cooled.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Pull the skin off the chicken and put on a non stick baking tray. Put in the oven and cook for 12-15 minutes or until most of its fat has rendered out and you are left with crispy golden skin. Cool. Cut the rest of the breast into small dice and put in a bowl.
- STEP 3
Heat the butter in a pan and gently cook the spring onions for 2-3 minutes or until softened. Add the curry and chilli powders, and cook for 1-2 minutes or until fragrant.
- STEP 4
Shell and halve the eggs, and pop the yolks out into a bowl. Mash the yolks with a fork, then beat in the mayo, yogurt, mango chutney and the lemon juice. Scrape in the curried onions and beat together. Stir in the chicken, then taste and season.
- STEP 5
Arrange the egg white boats on a platter. Spoon the coronation mix into each egg or use a piping bag to pipe it in. Top each with a shard of crispy chicken skin, a coriander leaf and a sprinkle of chilli powder.
