Cooking Time: 12 minutes
Serves 8-13
(You will need a serving Tray or dish large enough to fit 20 egg halves)
10 large BOILED eggs, at room temperature
1/4 cup mayonnaise
1 tablespoon brown/yellow mustard
1 teaspoon hot pepper sauce (more or less upon desired taste)
1/8 teaspoon each salt and white pepper
1/4 teaspoon paprika
Fresh celery leaves for garnish
1. Boil the eggs in simmering water for 12 minutes;
drain. Cover the eggs with cold water; let stand until
completely cool.
2. Peel the eggs, rinse and pat dry. Slice them in
half lengthwise. Carefully scoop out the yolks (to not break the egg white) and mash together with the mayonnaise, mustard, hot pepper sauce, salt
and pepper. Spoon the filling into the egg-white
halves using a teaspoon or a pastry bag fitted with a1/2-inch star tip.
1/4 cup mayonnaise
1 tablespoon brown/yellow mustard
1 teaspoon hot pepper sauce (more or less upon desired taste)
1/8 teaspoon each salt and white pepper
1/4 teaspoon paprika
Fresh celery leaves for garnish
1. Boil the eggs in simmering water for 12 minutes;
drain. Cover the eggs with cold water; let stand until
completely cool.
2. Peel the eggs, rinse and pat dry. Slice them in
half lengthwise. Carefully scoop out the yolks (to not break the egg white) and mash together with the mayonnaise, mustard, hot pepper sauce, salt
and pepper. Spoon the filling into the egg-white
halves using a teaspoon or a pastry bag fitted with a1/2-inch star tip.
Dust with the paprika and garnish with celery leaves.
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