Stuffed Eggs
Here is the perfect way to cook hard cooked eggs: lightly shake each egg to center the yoke, place eggs in cold water, bring water just to the boil, remove pan from the heat and let eggs set in the water for 12 minutes. Give them a 5 minute ice water bath and peel under running water. Make a tiny slice on each end of the egg and slice the egg in half. Remove the yoke into a mixing bowl. Arrange egg whites on a serving dish cover and refrigerate.
6 eggs
3 tablespoons mayonnaise (we prefer Helmans)
1 teaspoon mustard (we prefer grainy)
1 teaspoon vinegar (we prefer home made sweet pickle vinegar)
1/4 teaspoon Worchestershire sauce
Salt and Pepper to taste
Minced fresh herbs
Mash yokes with a fork until smooth. Add remaining ingredients and mix until smooth. Put into heavy-duty plastic reclosable bag and store until ready to serve. Just before serving cut a tip off the corner of the plastic bag and extrude the yoke mixture into the white eggcups. Garnish with minced fresh herbs.
Optional Additions:
Rinse, dry and finely mince 4 anchovy fillets. Add to the basic recipe.
Rinse and drain 1 tablespoon capers. Add to basic recipe
Add 1/16 teaspoon cayenne to basic recipe (this one is my favorite)
Add 1 teaspoon chile powder to basic recipe
Add 1 tablespoon poppy seeds, celery seeds or cumin seeds to basic recipe
Add 2 tablespoons minced fresh herbs to the basic recipe