Here is a saucy take on the traditional deviled eggs, from St Enodoc's Executive Head Chef Guy Owen this Halloween.
  • Serves:



  1. Melt the butter in a microwave for about 1 minute until hot or alternatively in a pan over medium heat until melted
  2. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds
  3. Slowly stream in the hot butter into the mixture as the blender is running.
  4. Pour the sauce into a small warm bowl or jug
  5. Slice your soft, oozy eggs in half and arrange them on a plate
  6. Drizzle with your velvety, rich sauce and sprinkle with cayenne or smoked paprika to serve
How To Boil An Egg
  1. Fill a saucepan with water and bring to a rolling boil.
  2. Make sure your eggs are at room temperature. Set your timer for 4-5 mins for runny eggs or 6-7 mins for soft-boiled eggs.