I made these for my friends' 16th anniversary party. They had to be perfect!
- 1/2 teaspoon paprika
- 1 cup mayonnaise
- 1/4 teaspoon cayenne
- 1 tablespoon paprika
- -- topping --
- -- garnishes --
- 1 dozen eggs
- 1/2 teaspoon russian mustard
- 1 teaspoon sweet pickle relish heaping
- 1 sun-dried tomatoes sliced
- 1/2 teaspoon kalamata olive paste divided
- 1 teaspoon fresh dill chopped
- 1 teaspoon capers drained
- Carbohydrate 10.9775404338874 g
- Cholesterol 98.317 mg
- Fat 15.4711989749811 g
- Fiber 0.804865510924725 g
- Protein 3.32532164989189 g
- Saturated Fat 2.6160083225274 g
- Serving Size 1 1 Serving (63g)
- Sodium 326.742598508088 mg
- Sugar 10.1726749229626 g
- Trans Fat 0.970085981074071 g
- Calories 190 calories
Step-by-step
- Put the eggs in a large pot and cover them with cold water.
- Remove the eggs to a bowl, uncooked, and put a fire under the water.
- When the water is rapidly boiling, carefully lay the eggs into the boiling water, and stir carefully for about one minute.
- Cover and turn off the heat.
- Let sit for at least 1/2 hour, then put in the refrigerator to cool.
- When the eggs are cool, have an egg tray ready and slice the eggs length wise, putting the white part in the tray, and the yellow into the bowl of a food processor.
- Pulse until all eggs broken up.
- Add half of the mayonnaise, then the mustard, relish, and paprika,.
- Pulse until the eggs have completely mixed, then remove to a bowl.
- Using a spoon or spatula, add the remaining mayonnaise and mix thoroughly.
- Place a piping bag in a tall glass, and fill 2/3 with the egg mixture.
- Pipe the mixture into the whites on the tray.
- Decorate each egg with garnish, some with each topping, but leave a few with no garnish (for the people who are frightened of new things).
- Combine the cayenne and paprika and mix thoroughly.
- Put this mixture into a mesh strainer or sifter, and sift the spice over the eggs.
- Keep refrigerated until ready to serve.
Standard hard-boiled eggs often yield a chalky yolk and a sulfurous gray ring. This preparation avoids that flaw by bringing the water to a rolling boil before introducing the cold eggs, which sets the albumen quickly while keeping the center tender. Lowering the eggs into active heat rather than starting them in cold water also makes peeling significantly easier as the membrane shrinks from the shell. Once the eggs reach room temperature in the refrigerator, slice them lengthwise with a sharp, thin-bladed knife to keep the whites clean and free of jagged edges. A food processor breaks down the yolks efficiently, but fold the remaining mayonnaise in by hand with a spatula to control density and prevent a runny emulsion. Adjusting the mustard or relish ratios alters the moisture content directly, requiring careful addition to maintain a pipeable consistency. Sifting the cayenne and paprika blend through a fine mesh strainer distributes the spice evenly across all twelve portions without forming heavy, concentrated spots of heat. Chill the finished tray thoroughly before serving to firm the fats in the mayonnaise.
