1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise (I substitute half with low-fat yoghurt)
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
Hard boil the eggs by cooking in boiling water for about 12-15 minutes. Tip: Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise (or yoghurt), onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika – or cayenne pepper if you like it spicy. I also like to serve with slices of pickle!
Text: Lydia Parafianowicz