Ingredients
for 24 servings
- 12 eggs
- ½ cup mayonnaise (115 g)
- 1 tablespoon yellow mustard
- 1 tablespoon relish
- 1 teaspoon salt
- 1 teaspoon pepper
For Serving
- paprika
- 1 tablespoon fresh parsley leaves
Nutrition Info
- Calories 79
- Fat 6g
- Carbs 0g
- Fiber 0g
- Sugar 0g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
