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This classic hors-d'oeuvre makes a very
pretty, delicious party appetizer, or a nice elegant picnic snack. This
basic recipe can accommodate many variations -- a teaspoonful of Dijon
mustard may be added, and fresh herbs mixed in with the yolks. Make sure
your eggs are truly hard-boiled
(cook in boiling water for at least 13 minutes), and please, use
real mayonnaise, not Miracle Whip. If you want to cut the fat content a
bit, substitute some of the mayonnaise (no more than half) with nonfat
sour cream or yogurt.
4 hardboiled eggs
2 Tbsps. mayonnaise
cayenne pepper, salt and fresh ground pepper to taste
paprika and parsley for garnish
Carefully peel the hardboiled eggs. Slice each egg in half, lengthwise.
Scoop out the egg yolks and place them in a bowl. add mayonnaise,
cayenne pepper, salt and pepper and stir well to combine.
Fill each egg white half with the yolk mixture. If you're feeling fancy,
pipe it in using a pastry decorator. Chill eggs for at least one hour.
Sprinkle each egg with chopped parsley and a smatter of paprika. Serve.
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