Deviled Eggs


  • 4  eggs
  • 1 teaspoon Dijon mustard
  • 4  drops Tabasco sauce
  • 3 slices of Bacon cooked to crisp and chopped small 
  • Salt 
  • Freshly ground black pepper
  • Bunch of chopped spring onions or chives 
  • 3 tablespoons mayonnaise


  1. Cook the eggs.  Cover with cold water, place the pan over medium-high heat and bring to a boil, cook for 10 mins. Turn off heat, Drain, cover with ice and let cool, rinse under cold water and peel. 
  2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, Add mustard, mayonnaise.Tabasco, salt, pepper and mush with a fork. Add bacon and spring onions or chives. 
  3. Get a plastic ziploc bag and cut a small corner off. Fill with the egg mixture and gently squeeze and fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture, garnish with whole more spring onions. Yummm. And you can make these ahead of time and keep refrigerated for a few hours before eating.