This dish is a crowd favorite. To punch it up another level, add a tablespoon of relish to the filling mix; sweet or dill pickle as you wish. Or, add a teaspoon of grated onion. Here, I have made the simplified version. Whereas 6 eggs equal a dozen halves, I cook 8 so that any egg that does not want to cooperate with the boiling or peeling process can be eaten from the lineup without impacting the final yield.
Servings: at least 12
Time: 40 minutes
Ingredients:
8 room temperature Eggs
1 Tbsp. Cilantro or Basil (chopped fine)
1 tsp. Mustard
1/3 Cup Mayonnaise
½ tsp. Freshly ground pepper
Paprika to garnish
Place eggs in cold water, set on the stove to a boil, then simmer for 12-13 minutes. At time drain and plunge into a cold (ice) bath to stop the cooking that will occur if allowed to cool at room temperature. Once the eggs are cool enough to handle, crack the shell on a hard surface, being sure to tap each end and around the middle. Peel under cool water; the shells should slip right off.
Cut through the egg white the long circumference. The egg will then open like an avocado. Remove the yolk and place it in a small mixing bowl. Mash the cooked yolks with a fork until no lumps remain. Fold in all other ingredients (except paprika). Place the mixture into a pastry bag and pipe the yolk Back to where it came from. Dust with paprika.
Keep refrigerated until ready to serve.
Enjoy,
Mr. Fred
*** Please check out the video on Pinterest @brazemshop! ***
