5 tbsp mayonnaise
1 tsp white wine vinegar
½ tsp celery salt
2 tsp dijon mustard
- Put the eggs into cold water, bring up to a gentle simmer, then cook for 10 minutes. Drain and leave under cold running water until completely cooled.
- Shell and halve the eggs and pop the yolks out into a bowl. Mash with a fork, then beat in the mayo, vinegar, celery salt, mustard and a dash of Tabasco. Taste and season if needed. Spoon into a piping bag with a large star nozzle then pipe into the egg boats. Add your choice of toppings and serve.