Salsa Boats AKA Devilled Eggs

This is one of the simplest dishes to make. Make more in advance and store in a Tupperware in the fridge for a high-protein snack when you get a bit peckish or when you have to hit your protein goal or have limited calories left at the end of the day.

INGREDIENTS:IMG_6275

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

INSTRUCTIONS:

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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