Ingredients
Scale
- 12 large eggs
- ¼ cup (55 g) mayonnaise
- 1 tablespoon butter, softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Dash of Tabasco sauce (optional)
- Paprika, for sprinkling
- Bacon pieces (optional)
Instructions
- Place eggs in a large saucepan, cover with water, and bring to a boil.
- Boil for one minute, cover, and remove from heat. Let sit covered for 17 minutes.
- Drain hot water and transfer eggs to an ice bath until cool.
- Slice eggs in half lengthwise and remove yolks to a bowl.
- Mash yolks with mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco until creamy.
- Fill each egg white half with the yolk mixture, sprinkle with paprika, and add bacon if desired.
Notes
Ensure eggs are fresh for easier peeling.
Use room temperature butter for a creamier texture.
Experiment with different mustards for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling & Mixing
- Cuisine: American
Nutrition
- Calories: 75
- Sugar: 0.5
- Sodium: 85
- Fat: 6.5
- Saturated Fat: 2
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 5
- Cholesterol: 186