Devilled Eggs with Spitfire Chilli Mustard and Rich & Creamy Mayonnaise
These Devilled Eggs, including a teaspoon, or two, of Spitfire Chilli Mustard for a fiery twist, are sure to get the Christmas party going. Serve them in stylish ceramic egg cups for an added touch of charm.
Makes: 24
Prep and cook time: 20 mins
Ingredients:
12 large free-range eggs, at room temperature
4 tbsp Tracklements Rich & Creamy Mayonnaise
1–2 tsp Tracklements Spitfire Chilli Mustard
1 tsp sea salt flakes
¼ tsp paprika, plus extra for sprinkling Chives for sprinkling
Method:
- Hard boil the eggs for about 10 mins. Allow to cool and cut in half
- Scoop out the yolk and mix thoroughly in a bowl along with Rich & Creamy Mayonnaise, Spitfire Chilli Mustard, paprika and salt
- Carefully spoon the mixture back into the egg whites and sprinkle with a little paprika and snipped chives
Tracklements Zingy Rosemary Jelly RRP £3.80 for 220g, Tracklements Rich & Creamy Mayonnaise RRP £3.00 for 200g and Tracklements Spitfire Chilli Mustard RRP £2.70 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk
