Deviled Eggs

Step 1

Bring a large saucepan of water to the boil, take a dessert spoon and gently lower the eggs into the water, turn down the heat to a gentle rolling simmer.

Step 2

Set the timer for 8 minutes (you may need to adjust this depending on the size of your eggs. I always use large, as I have a house of hungry piggies!)

Step 3

 When the timer goes off, hold the pan under the cold tap and run until the hot water becomes cold. Set the eggs aside in the cooled water.

Step 4

Take one of the eggs and gently tap it on a firm surface to crack the shell then with a small handled tea spoon peel the shell away. Pop the shelled egg back into the water and continue with the remaining eggs.

Step 5

Take a sharp knife and slice the eggs in half length ways, scoop out the yolks and add to a bowl. Set aside the egg whites. To the yolks add the mayonnaise, half of the paprika, and season with salt & pepper .

Step 6

With a couple of teaspoons scoop out the yolk mixture and divide among the egg white hollows, don’t worry if they are’t flush with the surface. Arrange on a plate with lots of greenery and sprinkle with the remaining paprika.

A quick and simple party food that always goes down well or enjoy as a lazy brunch.

Eggs are quite simply a power house of nutrients, packed with Vitamin A and Vitamin D, with egg yolks also packing in a relatively unknown Vitamin called K, essential for blood clotting among other things.

Perfect for a Low Carb Diabetic Diet.