Devils Recipe

Hard-boil and cool eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let stand 10 minutes. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking. Peel eggs and pat dry.

Prepare yolk mixture

Slice each egg lengthwise and transfer yolks to a bowl. Mash yolks thoroughly with a fork until smooth and crumb-free. Add 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar (or a little of the pickling liquid if preferred), 2 tablespoons sweet pickle relish, 1 teaspoon finely chopped pickled jalapeño (optional for heat), 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/4 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper. Mix until creamy and homogenous. Taste and adjust seasoning: add more hot sauce for heat, more relish for sweet acidity, or a pinch more salt if needed.

Pipe or spoon filling

Transfer the yolk mixture to a small piping bag fitted with a star tip or to a resealable plastic bag with the corner snipped. If you prefer rustic presentation, use two small spoons. Reserve some paprika and chopped chives for garnish.

Arrange 24 toasted baguette rounds or crackers on a platter. If using baguette slices, brush with a little olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden before assembling.

Pipe or spoon a generous swirl of the yolk mixture onto each toast or cracker, making a small peaked mounding representative of a 'devil' look.

Top each filled piece with a thin slice of pickled red onion or a sliver of cornichon. Dust lightly with the remaining smoked paprika and sprinkle the sliced chives over the platter.

Serve immediately at room temperature. Leftover filling can be refrigerated in an airtight container for up to 2 days; fill toasts just before serving to prevent sogginess.