Brooklyn Devilled Eggs with Warm Vinaigrette

A light lunch from a Brooklyn restaurant called Relish. The boy likes eggs so this is perfect. Slightly show-offy but still quite easy.

6 hard-boiled eggs, peeled & halved

1tsp wholegrain mustard

3tbsp mayonnaise

1/4tsp paprika

Salt and freshly ground pepper

4 slices streaky bacon

6tbsp extra virgin olive oil

2tsp Dijon mustard

2tbsp white wine vinegar

1tbsp very finely chopped red onion

2tbsp chopped chives

2tsp chopped fresh tarragon

2 small heads frisee lettuce, cored and chopped

10 cherry tomatoes, halved

Frisee is the pretty frilly lettuce so try not to substitute it.

Start with the devilled eggs. Put some early Madonna on to get into the New York state of mind. Scoop out the yolks and mash them with the mayo, paprika, grainy mustard and salt and pepper. Pile it carefully back in the egg halves and put them in the fridge to chill. Don’t let the boy eat them. This may be mission impossible, but try.

Fry the bacon until crisp, American style, drain on kitchen paper and chop. It probably should be smoked.

Add the Dijon, olive oil, vinegar, half the chives, onion and tarragon to the bacon pan and stir around. Warm on a low heat – add the salt and pepper – plenty.

Put the lettuce in a bowl with the other half of the chives and the tomatoes. By now you should be bopping to Open Your Heart.

Pour over the warm dressing. Divide amongst your plates and place the devilled eggs on top. Serve with Bloody Marys. Persuade the boy to pretend you’re living in Williamsburg, Brooklyn. Wanting, needing, waiting, for you, to justify my love.