classic devilled eggs.

Serves: 2–4 people (Makes 12 devilled eggs)
Total Time: 18 minutes
Cook Time: 8 minutes
Prep Time: 10 minutes
Dietary Callouts: Gluten Free | Vegetarian | Nut Free

Ingredients:
6 eggs
4 tablespoons mayonnaise
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
Pinch of Murray River Salt Pink Flakes
Pinch of Aussie Pepper Kibble

To Serve:
Extra Murray River Salt Pink Flakes
Aussie Pepper Kibble
Edible flowers
Snow pea sprouts

Method:
Bring a large pot of water to a boil over high heat. Once boiling, reduce the temperature to a medium simmer.
Carefully lower the eggs into the water and cook for 8 minutes.
Remove from the heat, drain the hot water and immediately place the eggs into an ice bath or rinse under cold running water until cool enough to handle.
Peel the eggs gently and slice each in half lengthways.
Use a teaspoon to remove the yolks and transfer them to a medium mixing bowl.
Add mayonnaise, dijon mustard, apple cider vinegar, Murray River Salt and Aussie Pepper Kibble. Mash together with a fork until smooth and creamy.
Spoon or pipe the yolk mixture back into the centre of the egg whites.
Arrange on a platter and garnish with edible flowers, snow pea sprouts, and a sprinkle of extra salt and pepper to finish.

Notes & Variations:

• For extra creaminess, add a touch more mayonnaise or a splash of cream.

• These can be prepared a few hours in advance and stored covered in the fridge until serving.

• Try topping with crispy bacon crumbs or smoked paprika for a flavour twist.