Classic Devilled Eggs 

Bring a large pot of water to boil over a high temperature. When the water is boiling, reduce the temperature down to a medium simmer.
Carefully place the eggs into the water and set a time for 8 minutes. Remove and drain the pot from the stove, place the eggs into an iced water bath or run cold water over them until they are cool enough to handle.

Carefully peel the eggs and slice each white egg into half. Use a teaspoon to gently remove the yolks from the eggs.

Add the yolks to a medium sized bowl, add the mustard, ACV, Murray River Salt Flakes and Pepper Kibble (or cracked black pepper). Use a fork to mash this mixture until well combined.

Transfer the mashed egg mayo mixture into a piping bag and pipe into the centre of the white egg halves.

Place onto a platter and decorate with edible flowers, extra Murray River Salt Pink Flakes and Aussie Pepper Kibble.