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Place the eggs in a saucepan and cover with water. Bring the water to the boil. Once it reaches a boil, reduce the heat so that the water is simmering and set a timer for 7 minutes.
Once the timer goes off, remove the saucepan from the heat and drain off the hot water. Run the eggs under cold running water for a couple of minutes until they are cold enough to handle.
Peel the eggs (see tips in post) and slice each egg length-ways.
Remove the yolks and place them in a small bowl with the mayonnaise, mustard powder and salt. Mix till you have a smooth creamy consistency. Taste and add more mustard or salt if required.
Either spoon the yolk mixture into the egg whites, or fill a piping bag fitted with a large star nozzle and pipe the mixture onto the egg whites.
Sprinkle with a pinch of paprika and some chopped chives.