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Preparation time
25 minutes
Total time:
40 minutes
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Ingredients
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12 eggs
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125 mL (½ cup) mayonnaise
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10 mL (2 tsp.) Dijon mustard
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5 mL (1 tsp.) minced chives
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5 mL (1 tsp.) finely chopped cilantro
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1 mL (¼ tsp.) paprika
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To taste, salt and freshly ground pepper
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A few cilantro leaves for garnish
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Directions
- Place eggs in large saucepan and cover with at least 5 cm (2 in.) cold water; bring to a boil over high heat.
- Once the water has started boiling, cover saucepan, remove from heat, and let stand for 10 to 12 minutes.
- Transfer eggs to cold water to stop the cooking. When eggs have cooled, remove the shells.
- Cut eggs in half lengthwise; remove the yolks while leaving whites intact. Mash yolks with a fork in a large bowl; add mayonnaise, mustard, chives, cilantro, paprika, salt, and pepper. Mix well.
- Using a spoon or pastry bag with a piping tip, fill egg whites with yolk mixture.
- Garnish with cilantro leaves. Serve.
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