Description
Crisp-yolked eggs blended with full-fat mayo, coarse mustard, salt, and pepper for a creamy, zesty, no-pork, alcohol-free classic. Perfect for casual gatherings with a clean, balanced flavor profile.
Ingredients
12 large hard-boiled eggs, Rapid-boiled and ice-bathed
3/4 cup mayonnaise, Full-fat
1 tbsp coarse-grain mustard, York or Stoneground
1 tsp salt, Adjust to taste
1/2 tsp ground pepper, Crushed from peppercorns
Instructions
Boil water in a saucepan, add eggs gently, cover, and simmer 15 minutes. Transfer to ice bath for 5 minutes. Gently tap and roll eggs on countertop to peel cleanly.
Combine egg yolks, mayo, mustard, salt, and pepper in a food processor. Pulse until smooth, avoiding overmixing to prevent air pockets.
Slice peeled egg whites in half. Remove membrane from cavity, fill with yolk mixture. Optional: Top with fresh chives or sesame seeds for garnish.
Notes
Use day-old eggs for easier peeling. Add 1 tsp lemon juice to mayo for brightness. Halve eggs with a sharp paring knife for cleaner cuts. Let filled eggs rest 10 minutes for flavor development. Skip paprika to maintain halal compliance.
- Prep Time: 10
- Cook Time: 15
- Category: Trending
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 0g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
