45 mins cooking | Makes 24
Ingredients
- 12 eggs
- 2/3 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoon each finely chopped fresh chives and flat-leaf parsley
Method
- Boil eggs in a large saucepan of water — about 6 minutes or until hard. Cool, then peel and halve each egg.
- Carefully scoop egg yolks from whites into a medium bowl. Place egg white halves on serving platter.
- Mash egg yolks with mayonnaise and mustard until smooth; stir in herbs, season to taste.
- Spoon egg yolk mixture into a piping bag fitted with a 1.5cm fluted tube; pipe mixture into the egg white halves.
- Serve deviled eggs sprinkled with extra parsley or chives.
