- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. spicy brown mustard
- 1 tsp. creamy horseradish
- ⅛ tsp. nutmeg
- A little shake of smoked paprika - less than ⅛ tsp.
- Tiny capers for garnish - about a tsp.
- Cook Eggs - Fill medium size pot with enough water to cover the eggs. Add 1 tbsp. of salt and bring to a full boil. Gently spoon in eggs, bring water back to a boil, cover with a lid, then cook on medium heat for 10-12 minutes. 2. Remove eggs from heat, drain hot water and immediately run cold water thoroughly over eggs. Add enough ice into water to create ice bath, quickly stopping the cooking process. Leave eggs in for 10 minutes to chill. Peel eggs. Use our multi egg peeler to achieve perfectly peeled eggs and save time to peel eggs.
- Slice them carefully in half through the center or longways. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yokes, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- Wash and dry your eggs with a paper towel so the whites are picture perfect.
- Mix in 1 tbsp. of mayo, 1 tbsp. of mustard and 1 tsp. creamy horseradish into your egg yokes. Add salt, pepper and spices. If your filling seems a bit dry, add a little more mustard. You want your consistency to be perfect- not too runny and not too dry.
- Fill each egg white with the mixture. You’ll get fancier look by piping egg filling into your egg halves using a pastry piping bag.
- Garnish your eggs with Autumn leaves, capers and a dash smoked paprika to give pretty fall look.