Mustard-mayo eggs with roasted asparagus and bacon recipe | Sainsbury`s Magazine
These little mustard-mayo-stuffed eggs make a fun spring nibble before your Easter or Sunday roast, and can be prepared ahead of time
Ingredients
- 12 asparagus tips
- ½ tbsp olive oil
- 12 eggs
- 80g mayonnaise
- 1 tsp English mustard*
- 5 rashers streaky bacon
- pinch of paprika
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