Supplies (either than eggs, of course)
Place eggs in a pot & fill with water. You can use as many eggs as you'd like. Keep eggs in a single layer. Online suggests at least an inch over eggs. This amount has always done us fine.
Put on maximum heat & bring to boiling. I leave them to boil about 3 minutes before turning the heat down by about half.
There's no need to get technical or fancy. Boil them eggies! There have been times I got side tracked and they boiled on high heat for quite a length of time & they tasted just the same.
If you perhaps have a similar attention span I have, throw a wooden spoon across the pot. This should prevent the water from boiling over onto your stove.
They have cooked for about 13 more minutes. Remove from stove and run them under cold water for a little bit.
Peel eggs once they are cool enough to do so
Cut into halves. So you'll end up with double the amount you had eggs
Hold upside down or use a spoon to remove yolks
Put the eggs in fridge while you mix the filling
Mash up yolk
Add mayo (about 2 teaspoons, for 2 eggs)
Mix egg and mayo
Add mustard & mix. I use quite a small amount as I am not a huge fan
Put mixture into a bag (or just use a spoon to fill eggs)
Cut corner off bag
Pipe into eggs! (Or use a spoon) I find this a lot easier
Sprinkle with some paprika & enjoy (or cover and place in fridge)
- Pot & water
- Zip lock bag (optional)
- Bowl & fork/spoon