Ingredients
6 large
eggs
1/3 cup
mayonnaise
1 teaspoon
dry mustard
1/4
teaspoon onion powder
1/4
teaspoon Tabasco sauce
kosher salt
and fresh ground pepper, to taste
Paprika
chopped
parsley
Instructions
Place the
eggs in a large saucepan with enough water to just cover the eggs. Place the
pan over medium high heat and bring the water to a boil. Turn the water to
simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a
bowl of ice water and cool for 20-30 minutes.
Carefully,
peel the eggs and slice in half from top to bottom. Remove the yolks and place
in a large bowl. Add the mayonnaise, mustard, onion powder and Tabasco to the
yolks. Using a hand mixer, beat the egg yolks until creamy and smooth. Season
with salt and pepper to taste.
Fill a
pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped
off) and pipe about a tablespoon of the mixture into the well of the egg.
Repeat until all the eggs are filled. Arrange the eggs on a platter and
sprinkle with paprika. Garnish with parsley if desired.
