Perfect for Easter!
- 12 eggs
- 3/4 cup mayo
- 1 Tbsp. Dijon mustard
- 1/2 tsp. capers
- 1/2 tsp. smoked paprika
- 1/2 tsp. Pickled Pink Onions brine
- salt and pepper to taste
- 1 Tbsp. chive, chopped
- 1 Tbsp. Pickled Pink Onions, chopped
Bring a pot of water to a boil, and boil 12 eggs for 10-12 minutes.
Remove eggs from the pot and put in a separate bowl. Run the eggs under cold water, and peel.
Cut eggs in half, the long way, from top to bottom.
Carefully scoop out the egg yolks into a food processor.
Add mayo, Dijon mustard, capers, smoked paprika, pickled pink onion brine, salt and pepper to the food processor. Process the mix until it forms a smooth consistency.
Put the egg yolk mix in a pastry bag, and pipe back into the egg whites. If you do not have a pastry bag, a Ziploc will work as well.
Garnish with chopped chives and pickled pink onions.