I got this recipe via my Aunt Kelli, she made these last Easter & I haven’t stopped thinking about them! Delish!!
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1-2 dashes hot sauce
- Kosher salt & freshly ground black pepper
- finely chopped chives to garnish
- smoked paprika
Instructions:
- Place eggs in a wide saucepan covered with 1 inch of water & bring to a boil
- Lower the temperature to medium & let simmer for 10 minutes
- Transfer all of the eggs to a bowl of ice water & let cool completely, so they’ll be easier to peel
- Once peeled, slice each egg in half long ways, clean the blade between each slice
- Remove egg yolks and mash, whisk together with mayo, mustard, hot sauce, salt & pepper to taste
- Add mixture to a ziploc bag, cut the tip & prepare to pipe the filling
- Garnish the filled egg whites with paprika & chives
- Refrigerate for at least 20 minutes prior to serving
& ta-da! you’re all set! Enjoy!
