Louise’s Devilled Eggs

SANDERS RESERVE

Location

My favourite family picnic spot is
SANDERS RESERVE

Sanders Reserve was where we took our kids when they first learnt to ride a bike. The tracks are perfect for beginners to advianced riders. Walk the 4km loop, explore the ridge, or just take in the amazing views. There’s wheelchair access, toilets, and a kids playground for the littlies.

What to prepare

  • 2 large eggs 

  • 4 tbsp mayonnaise

  • 1-2 tsp English mustard

  • 1 tsp sea salt flakes (or more to taste)

  • ¼ tsp paprika, plus more for sprinkling

  • ½ tsp chili powder

  • 2 tbsp extra virgin olive oil

  • a little water

How to make them

  1. Boil some water in a saucepan, add eggs & boil for a minute, then turn the heat off and leave the eggs to stand in the pan for 10 minutes.

  2. Peel the eggs and cut them in half. 

  3. Scoop out the yolks and put into a bowl, reserving the whites on a platter. 

  4. Add the mayo, mustard, salt and paprika, and a dash of chili.

  5. Stir and mash with a fork, then add the oil and blend again until smooth. Season to taste. Add water to get to a piping consistency.

  6. Pipe or spoon the yolks back into the eggs and serve on a lettuce leaf. 

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