Deviled Eggs

Ingredients

• Eggs, full boiled and cooled 4
• Salt to taste
• Powdered black pepper ½ tsp
• Mustard powder ½ tsp
• Milk 1 tbsp
• Celery or Hara Dhania (coriander leaves), finely chopped 1 tbsp
• Salad leaves to line the serving dish

Preparation

• Peel the boiled eggs and slice into halves, lengthwise.

• Remove the yolks and mix into them the rest of the ingredients, beating well to make the mixture light.

• Arrange the egg-whites in prepared plate.

• Fill the yolk mixture into the centre of the egg halves, decoratively. Chill and serve.