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Devilled egg salad
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4 essential Waitrose Free Range Eggs
1 essential Waitrose Little Gem Lettuce
75g essential Waitrose Half Fat Mayonnaise
½ tsp English mustard powder
2 tsp Worcestershire sauce
1 tbsp milk
Pinch cayenne pepper
1. Place the eggs in a small pan and cover with water. Bring to the boil and cook for 5 minutes, drain and cool under cold water.
2. Separate the lettuce leaves and wash then place on a serving platter.
3. Mix the mayonnaise, mustard, Worcestershire sauce, milk and seasoning.
4. Peel and halve the eggs and lay on top of the lettuce, spoon over the mayonnaise and sprinkle with cayenne.
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