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Categories:
eggs butter mayonnaise Dijon mustard lemon juice apple cider vinegar ground red pepper hot sauce salt paprika
Viewed: 48 - Published at: 8 years agoIngredients
- 12 whole Eggs
- 1/4 cups Butter, At Room Temperature
- 1/4 cups Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Fresh Lemon Juice
- 1 Tablespoon Apple Cider Vinegar
- 1/4 teaspoons Ground Red Pepper
- Hot Sauce, to taste
- Salt And White Pepper, To Taste
- Paprika, For Garnish
Method
- Put eggs in a pot and cover with water.
- Bring to a boil and then move to another range and allow to cook for around 10 11 minutes.
- Do not overcook the eggs or they will turn green due to sulfur (although they are still fine to eat).
- Put boiled eggs in another bowl of ice water to cool.
- Peel while running under the water faucet if still warm.
- Cut eggs in half lengthwise; carefully remove yolks.
- Mash yolks; stir in butter, mayonnaise, mustard, and lemon juice.
- Add vinegar, red pepper, hot sauce, salt, and pepper, tasting for desired result.
- Spoon or pipe yolk mixture evenly into egg white halves (we spoon it in where I come fromno need for the fancy pastry bag).
- Sprinkle with paprika, if desired.
- Cover and chill at least 1 hour or until ready to serve.
- Yields 2 dozen.
- Kitchen tip: Dont use farm fresh eggs for this recipe.
- Older eggs have a tendency to peel easier, which may spare you a little grief.
