Easy Devilled Eggs

🧂 Ingredients

• 12 large Eggs
• 2 tsp Dijon Mustard
• ⅓ cup Mayonnaise
• ¼ tsp Tabasco sauce
• Salt and Pepper,

  to taste
• Paprika,

  to serve

Instructions

• 1 The easiest method of hard boiling eggs, is to steam them. To do this, fill a
  saucepan with 1 inch (2.5cm) of water and insert a steamer basket.
• 2 Bring the water to a boil and gently place 6 eggs in the steamer basket or
  directly into the saucepan, if you don't have a basket. Cover the pot.
• 3 Set the timer for 17 minutes for 12 eggs or 15 minutes for 6 eggs. Reduce the
  cooking time by a couple of minutes if using regular sized eggs.
• 4 When the time is up, remove the eggs and place them in icy cold water to cool.
• 5 Once the eggs are cooled, carefully peel them, discarding the shells.
• 6 Cut the eggs in half, lengthwise and place them on a serving platter.
• 7 Scoop out the cooked yolks and set aside.
• 8 Using a fork, mash up the egg yolks.
• 9 Add the mustard, mayonnaise, tabasco and salt and pepper.
• 10 Mix well. If you want a creamier texture, you can add more mayonnaise.
• 11 Spoon or pipe the egg mixture into the egg white halves.
• 12 Sprinkle with paprika.
• 13 Store the devilled eggs for up to 2 days in a sealed, airtight container.

Nutrition Info