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Devilled Eggs

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6 organic or free range eggs
1 teaspoon avocado oil
1 teaspoon Himalayan salt
½ teaspoon cracked black pepper
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground paprika
½ teaspoon ground nutmeg

Serves six.

Place the eggs in a saucepan, cover them with cold water, then bring the water to the boil. Once boiling, reduce the heat to a simmer for 3 minutes, then drain off the hot water and replace with cold water, repeating a couple of times until the water remains cool. Peel the eggs under running water, then scoop the yolks out into a bowl and add the remaining ingredients. Mash the mixture, then scoop it evenly back into the egg white halves. Place two egg halves back together and wrap in baking paper, twisting the ends like a bon-bon to keep it all together.

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