Stuffed Eggs with Herbs and Mustard
Appetizers • Mexican
Description
Stuffed Eggs with Herbs and Mustard
Ingredients
- Large eggs 8 pieces
- Mayonnaise 5 oz
- Dijon Mustard 1 teaspoon
- Champagne Vinegar 1½ teaspoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 1 teaspoon
- Chopped Sage Leaves 1 teaspoon
- Chives 1 teaspoon
Step-by-Step Guide
Step 1
Boil the eggs in boiling water until hard-boiled. Drain and place under cold water for a while. Drain again and peel.
Step 2
Cut the eggs in half lengthwise. Separate the yolks from the whites.
Step 3
Transfer the yolks to a bowl and mash with a fork. Add mayonnaise, mustard, and vinegar. Season with salt and pepper, and mix in the herbs.
Step 4
Fill the egg white halves with the filling (it's very convenient to transfer the filling to a piping bag and pipe it neatly into the whites). Chill for a while.
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