Category: Poultry | Difficulty: Easy
8 hard-cooked eggs, peeled and halved lengthwise
1/3 cup mayonnaise, preferably homemade
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh parsley
2 teaspoons capers, drained and chopped
2 teaspoons finely chopped scallion greens (from about 1 scallion)
1 teaspoon freshly squeezed lemon juice
1 small garlic clove, mashed to a paste
Sea salt or kosher pepper
Smoked paprika for garnish
1. Press the yolks though a fine mesh sieve into a bowl. Stir in the
mayonnaise, mustard, parsley, capers, scallion, lemon juice, and season with
salt and pepper.
2. Mound the yolk mixture into the center of each egg white, using a
pastry bag fitted with a plain star attachment, a re-sealable plastic bag
with a corner snipped off, or two teaspoons.
3. Dust with paprika and serve.
© Peter Berley