Devilled eggs on horseback

Name: Devilled eggs on horseback
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 6 large eggs; 2 tbsp Essential Mayonnaise; ½ tsp Dijon mustard; ¼ tsp sea salt flakes; ½ tsp Ottolenghi Sweet & Smokey Blend, plus extra for serving; 1 tbsp extra virgin olive oil; ½ tsp Ottolenghi Chilli Sauce; 1 tbsp finely chopped chives; 3 sprig/s dill, fronds picked

Bacon and eggs: a match made in heaven. In this recipe by Ottolenghi, the date and bacon oil really sings with the sweet and smokey spice blend, and can be used in so many ways – try it as a topping for rice bowls and scrambled eggs or spoon over jacket potatoes.

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Serves4
CourseStarter
Prepare20 mins
Cook15 mins
Total time35 mins
Pluscooling

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Ingredients

6 large eggs
2 tbsp Essential Mayonnaise
½ tsp Dijon mustard
¼ tsp sea salt flakes
½ tsp Ottolenghi Sweet & Smokey Blend, plus extra for serving
1 tbsp extra virgin olive oil
½ tsp Ottolenghi Chilli Sauce
1 tbsp finely chopped chives
3 sprig/s dill, fronds picked

Date & bacon oil

3 rasher/s No.1 Unsmoked Streaky Bacon
2 tbsp olive oil
3 salad onions, finely chopped
15g ginger, peeled and finely chopped
1 tsp Ottolenghi Sweet & Smokey Blend
¼ tsp Ottolenghi Aleppo & Other Chillis Blend
1 tbsp date nectar

Method

Bring a large pan of water to the boil, then carefully lower in the eggs and cook for 10 minutes. Once cooked, use a slotted spoon to remove the eggs, then plunge them into cold water to cool immediately; set aside.
Meanwhile, for the date and bacon oil, fry the bacon in a large nonstick frying pan over a medium-high heat until all the fat is rendered and the bacon is crispy (6-8 minutes). Drain the bacon on kitchen paper, then finely chop. Reduce the heat to medium-low and add the bacon back in, along with the remaining date and bacon oil ingredients; cook for 3 minutes until everything is sticky and caramelised. Transfer to a small bowl and set aside to cool.
Peel the eggs, slice them carefully in half lengthways and scoop the yolks into a mixing bowl. Add the rest of the ingredients to the yolks, apart from the dill, and mash together with the back of a fork or spoon until smooth. Spoon or pipe the mixture back into the hollowed-out egg halves and arrange on a serving plate. Spoon the bacon pieces over the eggs, followed by some of the oil. Dust with an extra pinch of the sweet and smokey blend and scatter over the dill fronds.