Ingredients Jump to Instructions ↓

  1. 24 Hard-boiled eggs

  2. 1/4 cup 59ml Mayonnaise

  3. 4 tablespoons 60ml Butter - softened

  4. 2 tablespoons 30ml Chopped sweet pickle or piccalilli Salt - to taste Freshly-ground black pepper - to taste Parsley or red pimiento - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in mayonnaise, butter, sweet pickle or piccalilli, and salt and pepper to taste. The whites are quick and easy to fill using a pastry bag with fluted tube. Decorate with parsley or a bit of red pimiento. A few other stuffing ideas: After sieving the yolks and blending in mayonnaise, soft butter, salt, and pepper, blend in: Fresh herbs: Such as minced parsley and/or chives or tarragon to taste, or Mushroom duxelles: Minced mushrooms sauteed with herbs and shallots, or Asparagus tips: blanched, warmed in butter and shallots, and finely minced, or Lobster, crab, or shrimp: sauteed in butter and shallots, and finely chopped, or Curried onions: minced onions sauteed in butter with a good pinch of curry powder.


Send feedback