12 medium eggs, hard cooked and peeled
6 T light mayonnaise
2 T Dijon mustard
2 tsp apple cider vinegar
2 tsp finely chopped fresh rosemary leaves
1/8 tsp ground black pepper
1/8 tsp salt, or more to taste
Mash yolks with ingredients until somewhat paste is formed. Use pastry bag with tip or zip-lock bag with one end snipped to pipe mixture into egg halves.
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