Devilled eggs

• 6 free range eggs
• 2 Tbs minced red onion
• 3 Tbs homemade mayonnaise, sour cream (or even try yoghurt cheese)
• 1 ½ tsp mustard

Hard boil the eggs, cool and peel. Slice in half and carefully take out the yolks. Put them into a bowl with the other ingredients and mash together. Add a touch of sea salt if needed. Spoon into the egg whites and sprinkle with a little paprika or chilli seasoning. For portability, try sticking two halves back together into a ‘sandwich”