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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A real crowd-pleaser. Hot enough for adults, mild enough for the kids. Ingredients:
6 large eggs |
1/4 cup mayonnaise |
2 tablespoons coarse grain mustard (i make my own three citrus mustard, recipe to follow) |
salt & pepper (i use white pepper) |
1/8 teaspoon cayenne |
Directions:
1. Special equipment: 1 pastry bag, fitted with 1/2-inch star tip & a salt shaker filled with ground paprika.
2. In a 3-quart saucepan, cover eggs with cold water by 1 1/2 inches and bring to a rolling boil. Remove from heat and let stand, covered, 15 minutes. Place pan under running cold water for 5 minutes to stop cooking and let stand 5 minutes.
3. Peel eggs and halve lengthwise.
4. Remove yolks and mash in a bowl with a fork or in a food processor fitted with a steel blade.
5. Add mayonnaise, mustard and cayenne and stir with fork or process until smooth.
6. Season with salt and pepper to taste.
7. Fill pastry bag with yolk mixture and pipe into egg whites.
8. Sprinkle with paprika.
9. Chill & serve.
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