Fresh Herbs lend a nice zest to these pick-up-and-eat accompaniments to your menu. Let these develed egg steal the show at your Easter brunch.
What You Need:
(Makes: 2 dozen)
12 hard-boiled eggs
1/2 cup of mayonnaise
2 tablespoons of milk
1 teaspoon of fresh parsley flakes, minced
1/2 teaspoon of fresh dill weed, minced
1/2 teaspoon of fresh chives, minced
1/2 teaspoon of ground mustard
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/4 teaspoon of paprika
1/8 teaspoon of garlic powder
Garnish: Fresh parsley, minced
Paprika
Fresh Chives, cut into small, thin slices
What to Do:
STEP 1) Carefully slice eggs in half lengthwise; remove yolks and set whites aside.
STEP 2) In a small bowl, combine the mayonnaise, milk, parsley, dill, chives, ground mustard, salt, pepper, paprika and garlic powder; stir; set aside.
STEP 3) Using another bowl, mash the yolks; add to mayonnaise mixture, mixing well. Stuff or pipe the filling into egg whites. Sprinkle with parsley and additional paprika then gently place 2 chive cuttings on the tops each egg in an “X” shape. Refrigerate until serving.
STEP 4) Happy Easter & Enjoy!
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