Devilled Eggs

Appetizer

Difficulty: Easy Servings: 24 Source:

Ingredients

12 eggs

2/3 cup (200g) mayonnaise

1 tablespoon dijon mustard

2 tablespoon each finely chopped fresh chives and flat-leaf parsley

Directions

Boil eggs in large saucepan of water about 6 minutes or until hard. Cool, then peel and halve each egg.

Carefully scoop egg yolks from whites into 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 piping bag fitted with 1.5cm fluted tube; pipe mixture into egg white halves.

Serve devilled eggs sprinkled with extra parsley or chives.