Ingredients
- ¼ cup mayonnaise
- 6 large eggs
- 1/8 teaspoon cayenne
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1 teaspoon Dijon mustard
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Special equipments: a pastry bag fitted with ½-inch star tip
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Garnishes:paprika;chopped fres chives
Preparation
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Cover eggs with cold water by 1 1/2inchesin a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
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Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.
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