Deviled eggs recipe

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

1. Boil eggs in a large saucepan of water — about 6 minutes or until hard. Cool, then peel and halve each egg.
2. Carefully scoop egg yolks from whites into a medium bowl. Place egg white halves on serving platter.
3. Mash egg yolks with mayonnaise and mustard until smooth; stir in herbs, season to taste.
4. Spoon egg yolk mixture into a piping bag fitted with a 1.5cm fluted tube; pipe mixture into the egg white halves.
5. Serve deviled eggs sprinkled with extra parsley or chives.

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