Devilled Eggs with Spitfire Chilli Mustard and Mayonnaise
Lunch, Occasions, Quick and Easy, Simple Sides

Devilled Eggs with Spitfire Chilli Mustard and Mustardy French Mayonnaise

These Devilled Eggs, including a teaspoon or two of our Spitfire Chilli Mustard for a fiery twist, are sure to be a hit at a Saturday carpet picnic, and also make for the perfect lunchbox accompaniment.

Method:

Hard boil the eggs and cut in half. Scoop out the yolk and in a bowl mix with the Mustardy French Mayonnaise, Spitfire Chilli Mustard, paprika and salt. Carefully put the mixture back in the eggs and sprinkle with paprika and snipped chives.

Ingredients:

12 large free-range eggs, at room temperature
4 tbsp Mustardy French Mayonnaise
1–2 tsp Spitfire Chilli Mustard
1 tsp sea salt flakes
¼ paprika, plus extra for sprinkling
chives for sprinkling

Mustardy French Mayonnaise

£3.50
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Spitfire Chilli Mustard

£2.30
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