'Devil's-in-the-Detail' Eggs (LCHF)

Name: 'Devil's-in-the-Detail' Eggs (LCHF)
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 6 free range eggs; 1 1/2 tbsp mayonnaise (use your favourite kind); 2 tsp French wholegrain mustard; 1 tsp Honegar

Celeste @celeste_xtina_C00K5

Essex

I have been a bit specific about ingredients, hence the name of the recipe, but if you do use these ingredients, you will get that marvellous 'French' flavour from these eggs. I have these for lunch, serving three whole eggs per person.

Celeste @celeste_xtina_C00K5

Saved

Ingredients

20 mins

2 servings

6free range eggs
1 1/2 tbspmayonnaise (use your favourite kind)
2 tspFrench wholegrain mustard
1 tspHonegar

Saved

Steps

20 mins

1

Put eggs into cold water in a pot, bring to boil.
2

Gently boil eggs for 7 minutes.
3

Run eggs under cold water for 1 minute, then refrigerate for 1 hour.
4

Peel eggs then use a sharp serrated knife to half them.
5

Pop out yolks into a bowl.
6

Add other ingredients and use the back of a spoon to mash down the yolks. When almost lump free give it a brisk mix.
7

If you want to pipe the yolk mixture, put it into your piping container and refrigerate for 10-15 minutes.
8

Pipe/spoon the yolk mixture into the whites.