Simple Mustard Boiled Eggs

Begin by boiling the eggs, an essential step that I've found works best with fresh, room-temperature eggs. Adding a pinch of salt to the boiling water will prevent any cracking, a helpful trick I've picked up over my culinary journey.

Once boiled, peel the eggs and set them aside for a moment. Get a medium-sized mixing bowl and combine the mustard, salt, turmeric, and black pepper. Stir it well to ensure a homogenous mixture, enhancing those blended flavors is wondrous, a tip from my own experience!

Now, coat each egg thoroughly with the mustard mixture. Take your time here, as you want to make sure every inch of the egg is generously covered, which gives an extra mustardy kick.

Here's an essential trick! Let the coated eggs sit for about 10-15 minutes. It allows the flavor of mustard to seep into the eggs, increasing the tanginess.

To serve, slice the eggs in half, garnish with fresh parsley, a touch of elegance from my countless kitchen ventures. Enjoy it as an appetizer or pair it with a salad for a light lunch.