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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 12 whole Eggs
- 1/2 cups Fresh Chives
- 3/4 cups Mayonnaise
- 2 Tablespoons Brown Mustard
- 1/2 teaspoons Black Pepper
Method
- Place eggs in a medium-sized saucepan. Cover with hot water. Bring to a rolling boil over medium high heat. Remove from heat and cover. Let stand for 20 minutes.
- While eggs are standing, wash and finely chop the chives. Place in a medium-sized bowl.
- After 20 minutes, remove eggs from hot water with a slotted spoon and place in a large bowl. Cover with ice water and let stand for about 5 minutes. At this point the eggs will be cooled. Give several taps on the counter top all over and peel. Shell should come off easily.
- Cut eggs in half lengthwise with a sharp knife. Remove yolks and add to the bowl with the chives. With a fork, finely mash the eggs yolks and mix with the chives. Add mayo, brown mustard and pepper; mix well.
- Arrange egg halves on a serving platter. Place 1 teaspoon of the yolk mixture in each half.
- Refrigerate before serving. Keep cold. Will keep in refrigerator up to 4 days.
