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.
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.
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.
Divide the yolks mixture between the egg white halves and top with grated carrot, paprika or thinly sliced green onion.