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6 eggs
1 tablespoon yellow mustard
(dijon, brown or other mustards can also be used, to taste)
2-3 tablespoons prepared mayonnaise
1 teaspoon horseradish, optional
Paprika, chopped green onion, pickles, or herbs, or black olives slices, etc for garnish, as desired
To hard-cook the eggs: Place the cold eggs in a clean stainless steel saucepan. Cover with cold water. A tablespoon of white vinegar may be added to the water, (this will keep any egg white from leaking out in case an egg should crack while cooking). Place the pan on the stove over medium heat and bring the water to a just-barely boil. Remove from the heat and let stand 10 minutes. Drain, and cover with cold water. Let cool completely.
When cool, peel the eggs. Slice each egg in half lengthwise. Remove the yolks and place in a small bowl. Mash the yolks with a fork until fairly smooth. Add the mustard and mayonnaise and stir. The mixture should be pleasantly moist and smooth. Fill the egg whites with the mixture by spooning them into the egg white halves. Or, the yolk mixture can be placed in a plastic zipper bag. Snip off a corner of the bag to fill the egg whites. Garnish with a sprinkle of paprika, onion, pickle or herbs, or place a black olive slice in the center.
Refrigerate and keep cold.
Makes 12 eggs.
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