• Place the butter, parsley, lemon juice and pepper into a blender and blitz until fine
• Check the seasoning then place onto a piece of clingfilm
• Roll into a tight log shape, refrigerate and use as needed

to make the devilled eggs:

• After you have blitzed the butter, leave in the blender and place into the fridge for an hour
• Peel your hard boiled eggs, cut in half and remove the yolks
• Remove the butter from the fridge, add the yolks to the blender and blitz to combine
• Adjust the seasoning then place the butter into a piping bag
• Carefully pipe the butter into the depressions left by the yolks you removed in the egg white
• Refrigerate until ready to serve