No spread is complete without a delicious helping of boiled eggs. Keep it simple with these mustard boiled eggs with dill and yoghurt (Turkish eggs style!).

SERVES 8 // COOKING TIME 21 min

INGREDIENTS
5 eggs
½ cup low-fat yoghurt
2 tsp Dijon mustard
Zest and juice of 1 lemon
Salt and pepper
Handful dill, roughly chopped

METHOD
1. Bring a pot of water to the boil. Carefully drop the eggs into the boiling water with a slotted spoon.
2. Cook for 6 minutes, so that the yolks are still jammy. Place in iced water immediately to stop the cooking process.
3. Mix the yoghurt, mustard, 2 tsp lemon juice, salt and pepper until smooth.
4. Halve eggs and place on a serving dish. Dollop the mustard-yoghurt on to each egg and garnish with dill and lemon zest.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Deep-fried samp and cheese balls make another easy and budget-friendly party treat!

The post Ditch the pickled eggs for these mustard boiled eggs with dill appeared first on MyKitchen.

Make this festive time one to remember, with a modern twist and delicious snacks like these beetroot devilled eggs for Easter lunch!

MAKES 6 // COOKING TIME 50 min

INGREDIENTS
1 beetroot
6 eggs
3 cloves garlic, peeled and crushed
1 tbsp olive oil
1 tsp salt

METHOD
1. Cook the beetroot in boiling water until soft, 15 minutes. Drain and set aside to cool.
2. When cool enough to touch, peel the beetroot. Use a hand blender to purée it. Set aside to cool completely.
3. Boil eggs for 8 minutes. Immediately drain and place in a bowl of ice water to cool down.
4. Peel the cooked eggs and cut in half. Carefully remove the yolks and set aside the cooked whites without breaking them.
5. Add the yolks, garlic, olive oil and salt to the beetroot purée and blend again until smooth.
6. Place the purée in a piping bag. Pipe swirls of it into the cooked, halved egg whites.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli // HMimages.co.za

The post Feast on these beetroot devilled eggs for Easter lunch appeared first on MyKitchen.