Ingredients:
- 1 Dozen eggs (hard boiled)
- 1 Tbs. Ground mustard seed
- 3 Tbs. Dijon or spicy mustard
- 1/4 C Mayonnaise
- 1 Tbs Smoked paprika
- Horseradish to taste for a kick
- 1 Tbs. white wine vinegar
- Salt and pepper
Directions:
- Boil eggs. Fill large pot of water deep enough to cover eggs and add a pinch of salt. Add eggs to water without cracking and bring to a gentle boil. Cook until hard boiled, anywhere from 8-10 minutes depending on egg size and your altitude. It’s okay if they are still a bit runny.
- Drain water from pot and place eggs in an ice bath for 10 minutes or until cool.
- Peel eggs and wash thoroughly to remove any excess shell.
- Cut eggs lengthwise down the middle and gently remove yolks to a small mixing bowl.
- Add to the bowl all remaining ingredients — mustard seed, Dijon mustard, horseradish, mayonnaise, smoked paprika, salt and pepper.
- Mix until creamy.
- Scoop the mixture into a piping bag. Chef’s hack: Use a 1 gallon zip lock bag, closed at the top, air tight, with a small hole cut out of one corner.
- Squeeze the mixture into the halved egg whites.
- Sprinkle with smoked paprika.
Enjoy!
