It involves filling hard-boiled eggs with a tasty mix of ingredients for an egg with a twist. This particular recipe uses mayonnaise, chives, Dijon mustard and a dash of Tabasco – delish!
- 12 large British Lion eggs
- 4 tablespoons mayonnaise
- 3 tablespoons snipped fresh chives
- 1 tablespoon Dijon mustard
- A dash of Tabasco
- Salt and freshly ground black pepper
- Watercress leaves to serve
Method1 Place the eggs in a medium pan, cover with cold water. Bring to the boil over a moderate heat, then boil for 7 minutes.
2 Remove the eggs from the heat, drain and rinse in cold water. Tap the shells all over, then peel away and discard. Rinse the eggs then cut each in half lengthways.
3 Carefully shake the egg yolks out of the whites into a bowl - reserve the whites. Mash the egg yolks with mayonnaise, chives, mustard and add Tabasco and salt and pepper to taste.
4 Heap the egg yolk mix into the egg whites. Take a large plate and arrange the lettuce or watercress over it, nestle the devilled eggs on the bed of watercress and serve.
5 If not serving straight away, loosely cover with clear film and chill until ready to serve.
Prep Time10 minutes
Cook Time7 minutes
Nutrition InformationServes 6
Put on a picnic spread with these other fab recipes:
Gluten Free Homemade Sausages
Caramelised Red Onion & Goats Cheese Sausage Rolls
Caramel & Chocolate Biscuits
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