Deviled Eggs

A lovely little snack that is a must for any gathering

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Cook the eggs in boiling water for 6 minutes and allow to cool
6 large eggs
Peel shells off cooled hard-boiled eggs; slice into halves lengthwise
Remove yolks from whites and place in a small round bowl
Mash yolks with a fork into fine pieces
Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno and salt and black pepper to taste
2 tbsp mayonnaise, 1 tsp English mustard, 2 fresh gherkins, 1 fresh jalapeno, salt
Stir mixture until creamy
Spoon mixture into a piping bag or similar
Squeeze mixture into egg white halves.
Sprinkle tops of filled deviled eggs with paprika.
Chill in refrigerator 1 to 2 hours or until cold before serving.

You can always use a zip-lock sandwich bag if you don't have a piping bag - seal bag and snip off one corner of the bag.