Devilled Eggs

Devilishly delicious and enjoyed by young and old alike!

500g water
6 large eggs
3 tablespoons mayonnaise or vegan aioli
(see recipe in Sauce ‘n’ Dippity)
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce (optional)
Paprika
1 tablespoon snipped fresh chives

Add water to TM bowl, insert simmering basket and place eggs into it. Cook 14 min/Varoma/speed 1. Remove simmering basket with spatula and immediately run cold water through it. When eggs are cool enough, peel, cut in half lengthwise and carefully remove yolks from whites.

Place yolks in TM bowl, add remaining ingredients except paprika and chives. Mix 10 sec/speed 4. Spoon or pipe mixture back into whites, sprinkle with paprika and garnish with snipped chives.