Garlicky Devilled Eggs
-Carefully half the eggs and scoop out the yolk. This is painstaking so, if you are not a patient person, get a patient person to do it for you.
-Put the yolks in a bowl and add the mayo, mustard, garlic, lemon juice and mustard. Stir until creamy and smooth.
-Add a generous pinch of salt and pepper.
-Insert a large teaspoon of the mixture back into the hollowed out eggs (I nearly wrote eyes – how creepy is that?)
-If saving for later, put the eggs in a tupperware container in the fridge until needed. If serving straight away gently sprinkle a light dusting of paprika over the top (again you might need that patient person to assist).