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Stuffed eggs

updated

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Ingredients for 12 servings:

  • 24 eggs
  • 1 large onion(s), finely chopped
  • 6 tbsp mayonnaise
  • 6 tsp mustard, medium hot
  • some parsley, finely chopped
  • some chives, finely chopped
  • some salt

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 25 minutes

low-carb

Boil the eggs for 10 minutes, rinse, peel, and halve. Scoop out the yolks with a spoon and mix them with the other ingredients in a mixing bowl. Add the herbs and salt to taste. Scoop out the mixture with a teaspoon and fill the halved eggs with it. It’s best to refrigerate overnight, but it also tastes good lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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