Spicy devilled eggs with pepper and paprika. Taken with a Canon IXUS 220.
Food For Thought Click
2 tablespoons mayonnaise
1 teaspoon dijon mustard
Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Once boiling, turn off the heat and allow the eggs to cook for 15 minutes. Remove from saucepan and allow to rest for 2 minutes before peeling. Refrigerate until cold then cut in half lengthways.
Scoop out the yolk, place in a bowl and mash.
Add the mayonnaise and mustard. Mix well.
Spoon or pipe the mixture back into the egg whites.
Sprinkle with pepper and paprika.