Salsa Boats AKA Devilled Eggs

INGREDIENTS:

• 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.