Devilled Eggs
Serves 8
Ingredients
Method
4 Eggs
50 g. Cheese - Cheddar (Medium )
2 tbsp. Level Tablespoons of Mayonnaise
½ Bag of Baby Leaf and Herb Salad Leaves
Place the eggs in a saucepan of boiling water, bring to the boil and cook for 10 minutes. Empty the hot water out of the pan and fill with cold water to stop the eggs cooking. Leave cooked eggs in cold water for 2 minutes then empty water out and allow the eggs to cool.
Wash the lettuce leaves and pat dry. Grate the cheese very finely into a bowl and add the mayonnaise.
Shell the eggs and cut them in half lengthways.
Remove the yolk from the eggs and add them to the cheese and mayonnaise.
Place the mixture into a piping bag and pipe or just spoon the mixture back into the yolk cavity.
Arrange the lettuce on a serving plate and place the egg halves onto the plate and serve.