SizzleTales

Classic egg halves filled with a creamy mustard-yolk mixture.

Servings: 6 · Prep: 15 minutes · Cook: 12 minutes

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• ¼ tsp salt
• Pinch of black pepper
• Paprika and finely chopped chives to finish

Instructions

1. Put eggs in a saucepan, cover with water and bring to a boil.
2. Reduce to a gentle simmer for 11–12 minutes, then chill in cold water.
3. Peel eggs, halve lengthwise and remove yolks.
4. Mash yolks with mayonnaise, Dijon, lemon juice, salt and pepper until creamy.
5. Spoon or pipe filling into egg-white halves, top with paprika and chives, and refrigerate until serving.

Cooking tip

Press yolks through a fine sieve for extra-smooth filling.