- serves 6
Eggs always save the day, whether scrambled, whipped up into a dinner omelette or just hard-boiled and taken on the road. Old-fashioned devilled eggs are no different! Courtesy of Sue Riedl.
½ tsp Dijon mustard
1 Tbsp mayonnaise
¼ tsp lemon juice
salt and pepper
½ tsp milk
1. Put room temperature eggs into a small pot of boiling water. Cook for 12 minutes. Remove eggs into a bowl of cold water to cool. Peel.
2. Slice eggs in half lengthwise and remove the yolks to a small bowl. To the yolks, add mustard, lemon juice, pinch of salt and pepper and ½ teaspoon milk. Mix well with a fork until smooth. Add a bit more milk if mixture is still too thick.
3. Divide the yolks mixture between the egg white halves and top with grated carrot, paprika or thinly sliced green onion.