Ingredients:
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12 large eggs
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4 tablespoons mayonnaise
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2 tablespoons BN Black Peppercorn Olive Oil, plus more for drizzling
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2 teaspoons Horseradish & Dill Mustard
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Salt and pepper, to taste
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Paprika, for garnish
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Fresh parsley, finely chopped, for garnish if desired
Instructions:
Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
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Mash the yolks into a fine crumble using a fork. Add mayonnaise, EVOO, Dijon mustard, salt, and pepper, and mix well.
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Evenly disperse heaping teaspoons of the yolk mixture into the egg whites or use a piping bag for a more elegant presentation.
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Sprinkle with paprika and garnish with a drizzle of EVOO & chopped parsley before serving if desired.
Feeling Fancy?
Add a drop of Bella Nonnas White Truffle Oil on top.