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Categories:
eggs mustard pickle relish Tabasco sauce salt freshly ground black pepper fresh chives mayonnaise paprika
Viewed: 6 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
