Devilled Eggs hold a steady place in Easter spreads, where simple boiled eggs are turned into a filled appetiser with a smooth and seasoned centre. The idea traces back to European stuffed eggs, later shaped into the creamy version widely served at gatherings today. This Easter appetiser uses a balanced mix of mayonnaise, mustard, and a hint of chilli sauce, giving the filling a gentle sharpness without overpowering the base. The texture plays a key role, where the yolk mixture turns soft and pipeable while the egg whites hold their shape.

Whether you’re feeling under the weather, need to warm up against the biting cold, or simply in the mood for something nourishing, try the chicken noodle soup. Not only does it keep you full, but it is also easy enough for beginners to follow. Egg noodles (or any pasta of your choice), vegetables, and chicken (in this case, chicken thighs) are cooked in a minimally spiced chicken broth to create this classic dish. So, grab your ingredients and equipment and get cooking!

Unlike heavy, long-simmered stews, this chicken version is lighter but still rich thanks to the citrusy lemon zest and juice that cuts through the creamy base. Fresh herbs like thyme and parsley add aroma and depth, making this stew both comforting and uplifting.