Yields
6 servings
Eggs always save the day, whether scrambled, whipped up into a dinner omelette or just hard-boiled and taken on the road. Old-fashioned devilled eggs are no different! Courtesy of Sue Riedl.
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ingredients
3
eggs
½
tsp Dijon mustard
1
Tbsp mayonnaise
¼
tsp lemon juice
salt and pepper
½
tsp milk
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directions
Step 1
Put room temperature eggs into a small pot of boiling water. Cook for 12 minutes. Remove eggs into a bowl of cold water to cool. Peel.
Step 2
Slice eggs in half lengthwise and remove the yolks to a small bowl. To the yolks, add mustard, lemon juice, pinch of salt and pepper and ½ teaspoon milk. Mix well with a fork until smooth. Add a bit more milk if mixture is still too thick.
Step 3
Divide the yolks mixture between the egg white halves and top with grated carrot, paprika or thinly sliced green onion.