It’s easy to devour a dozen of these little delights. The rich, creamy centre with a little kick from the mustard create the perfect morsel at a party or picnic.
What you’ll need
6 free range eggs
1/2 tsp paprika
2 tbsp mayonnaise
1/2 tsp mustard powder
Let’s get cooking…
Place the eggs in a pot of salted water and bring to the boil, leave the eggs for 10-15 mins until hard boiled.
Drain eggs and allow to cool before peeling.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix-in the paprika, mayonnaise and dry mustard.
Spoon the mixture into the egg whites, chill in the fridge and serve.
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