Devilled Eggs with Smoked Paprika
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
2 tsp (10 g) Light mayonnaise
Half a teaspoon (3 g) Dijon mustard
A pinch, plus more to finish Smoked paprika
A few, snipped Chives
A pinch Salt

METHOD
1. Lower the eggs into boiling water and cook for nine minutes, then move them straight to cold water and leave for five minutes before peeling.
2. Halve lengthways and tip the yolks into a small bowl. Mash them with the mayonnaise, mustard, a pinch of paprika and the salt until smooth.
3. Spoon the yolk mixture back into the whites, dust with more paprika and scatter the chives over.

Contains eggs and mustard.

RECIPE NOTES
Light mayonnaise is doing the work of the usual heaped tablespoon of full-fat at well under half the calories, and the filling is still soft enough to pipe if you want them neat.
They keep in the fridge until the next day if the halves are covered. Longer than that and the whites take on the smell of whatever else is in there.

Full recipe: https://www.getfuel8.com/recipes/devilled-eggs-smoked-paprika
