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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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When hard-boiling eggs, it's important to do it perfectly, or the yolks will overcook and discolor. Follow these directions carefully. Use the paprika gingerly to dust very lightly! Ingredients:
12 eggs |
2 teaspoons dijon mustard |
2 teaspoons drained pickle relish |
2 to 4 dashes of tabasco sauce |
salt, to taste |
1/2 teaspoon freshly ground black pepper |
2 tablespoons snipped fresh chives, plus whole chives for garnish |
6 tablespoons prepared mayonnaise |
paprika, for garnish |
Directions:
1. 1. Place the eggs in a saucepan. Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to a boil. Reduce the heat to a gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse under cold water, then peel. Let cool in the refrigerator, loosely covered, for 15 minutes.
2. 2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.
3. 3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.
4. Per half: 63 calories, 1g carbohydrates, 3g protein, 5g fat, 107mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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