- 6 hard-boiled eggs, peelee
- 2 tablespoons [30 mL] mayonnaise
- 3/4 teaspoon [2 mLé] Dijon mustard
- 1/2 teaspoon [2.5 mL] Worcestershire sauce*
- Salt and pepper, to taste
- Paprika, to garnish
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- Cut each egg in half and carefully scoop out the yolk.
- Mash yolks along with mayonnaise, Dijon mustard, Worcestershire sauce, salt and pepper into a paste, completely smooth or with small lumps, to taste.
- For an even smoother paste, make the egg yolk mixture into a food processor.
- Carefully spoon egg yolk mixture into egg white halves, using a pastry bag to pipe it back into the whites for more decorative eggs.
- Sprinkle stuffed eggs with a little paprika for color and flavor.
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