It is the simplicity of these devilled eggs that make them pop on your regular, party, picnic or even holiday table. To make them classically retro, we’ve mashed the egg yolks with mayonnaise, mustard and herbs, before fitting the mixture into a piping bag and squeezing it out of a nozzle.
- 12 eggs
- ⅔ cup (200 g) mayonnaise
- 1 tbsp dijon mustard
- 2 tbsps each finely chopped fresh chives and flat-leaf parsley
Boil eggs in large saucepan of water about 6 mins 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 1.5 cm fluted tube; pipe mixture into egg white halves. Serve devilled eggs sprinkled with extra parsley or chives.