Salsa Boats AKA Devilled Eggs


  • 4 eggs
  • 1 tbsp Hellman’s Light mayonnaise
  • 1 tsp of strong mustard
  • salsa for topping


Hard boil the eggs and place them in cold water to cool. Replace water once or twice to speed up the process. To peel, either use the back of a spoon or gently knock the egg on the counter and then roll it around until the entire shell has cracked – it will come off easily.

Halve the eggs, remove the yolks and put them in a bowl, add the mayo, mustard and mix well. Spoon the mixture evenly into the egg white halves. Top each egg with a teaspoonful of salsa and a mint leaf for a lovely burst of flavour.

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