Devilled Eggs

Serves: to make 12 Devilled Eggs

Prep Time: 10 Minutes + waiting

Cook Time: 10 Minutes

Ready In: 20 mins
+ waiting

6 - large eggs

4 tablespoons - mayonnaise

1½ tablespoons - mustard

- salt and pepper

- paprika

Put about 2" - 3" (5cm - 7½cm) of water in a pan. Bring the water towards the boil. Once the water just begins to bubble, gently lower your egg(s) into the water on a spoon. Bring the water up to boiling point and continue to boil, cooking for ten minutes from the moment you placed your eggs in the water.
Remove the eggs from the pan and allow to cool (quickest done by placing them in cold water). Remove the shells. Cut the cooled eggs in half lengthwise and, using a spoon or a fork, gently separate the yolks from the whites and place the yolks in a bowl. Set the whites on your serving dish.
Add the mayonnaise, mustard, and a sprinkle of salt and freshly-ground pepper to the egg yolks. Mix well with a fork until it's smooth and creamy. Using two small spoons, fill the egg white shells with the yolk mixture and add just a very small sprinkle of paprika to each egg.
Your devilled eggs can now be garnished with anything that takes your fancy. Sliced olives with red pimentos are a traditional garnish, but you can use, prawns, crab meat, even caviar!