Devilled Eggs (Anglo-Indian Style)

Ingredients

• 6 whole Large eggs
• 2 tbsp Unsalted butter, softened (Used to create the 'thick squash' consistency for the yolks)
• 0.25 tsp Cayenne pepper (Adjust to taste for heat)
• 0.125 tsp Ground white pepper
• 0.25 tsp Salt (Or to taste)
• 1 tsp Chilli vinegar or white vinegar
• 1 tsp Fresh parsley, finely chopped
• 0.5 tsp Anchovy sauce or paste (optional) (Traditional addition, omit for vegetarian version)
• 1 bunch Fresh parsley sprigs (For serving bed)
• 2 drops Red food coloring (optional) (Originally 'cochineal', used to dye egg white trimmings for garnish)

Instructions

1. 1Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 10-12 minutes until hard-boiled.
2. 2Remove eggs from water. The original recipe suggests peeling while hot, but you may cool them slightly under cold water to facilitate peeling. Peel the eggs. Cut them in half crosswise (transversely). Scoop out the yolks into a mixing bowl. Slice a tiny piece off the rounded bottom of each white 'cup' so they can stand upright on a flat surface. Save these white trimmings.
3. 3Pound the yolks in the bowl with the softened butter until you achieve a thick, smooth paste. Add the cayenne pepper, white pepper, salt, vinegar, chopped parsley, and anchovy sauce (if using). Mix thoroughly.
4. 4Fill each egg white cup with the yolk mixture. Since the addition of butter increases the volume, pile the mixture high and shape it into a cone point.
5. 5Chop the reserved white trimmings finely. Divide them into two piles. Leave one pile white. Place the other pile in a saucer with a drop or two of red food coloring (or cochineal) and shake to dye them pink. Arrange a bed of fresh parsley on a serving dish. Place the filled eggs upright on the parsley. Sprinkle the pink and white chopped egg bits over the parsley bed for decoration. Serve cold.