Ingredients

The following ingredients have 4 Servings
  • 6 big eggs
  • 4 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 3 tablespoons relish
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon paprika powder

Instruction

  • Place the raw eggs in a medium saucepan and fill with cold water with at least 1-2 inches on top.  Bring to a rolling boil over high heat. Remove pan from heat and cover and let it sit for 15 minutes. Transfer eggs to a bowl of ice-water and let them cool for five minutes. Carefully crack and peel the eggs shells.
  • Slice each egg in half, lengthwise using a sharp knife. Gently remove the yolks and place in a separate bowl. Arrange the egg white halves on a serving platter.
  • Using a fork, mash up the yolks. Add the rest of the ingredients and mix until well and fully blended.
  • Transfer the egg paste into a piping bag or use a small plastic bag and cut a hole at one of the corners. Pipe the egg yolk paste on the hollow cups of the egg white halves. 
  • Sprinkle with some more paprika powder (or chili powder ) and chopped parsley or celery leaves if desired.