Devilled Eggs with Spitfire Chilli Mustard and Rich & Creamy Mayonnaise

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These Devilled Eggs, including a teaspoon, or two, of Spitfire Chilli Mustard for a fiery twist, are sure to get the Christmas party going.

Makes: 24

Prep and cook time: 20 mins

Ingredients:

12 large free-range eggs, at room temperature 4 tbsp Tracklements Rich & Creamy Mayonnaise 1–2 tsp Tracklements Spitfire Chilli Mustard 1 tsp sea salt flakes ¼ tsp paprika, plus extra for sprinkling Chives for sprinkling

Method:

  • Hard boil the eggs for about 10 mins. Allow to cool and cut in half
  • Scoop out the yolk and mix thoroughly in a bowl along with Rich & Creamy Mayonnaise, Spitfire Chilli Mustard, paprika and salt
  • Carefully spoon the mixture back into the egg whites and sprinkle with a little paprika and snipped chives

Tracklements Zingy Rosemary Jelly RRP £3.80 for 220g,

Tracklements Zingy Rosemary Jelly RRP £3.80 for 220g, Tracklements Rich & Creamy Mayonnaise RRP £3.00 for 200g and Tracklements Spitfire Chilli Mustard RRP £2.70 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk

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