If you are not using leftover Easter eggs, prepare the hard-boiled eggs. Fill a pot with eggs and cover with an inch of cold water. Bring to a boil and then turn heat down to medium heat. Continue to gently boil for 12-15 minutes. Allow to cool before peeling.
CLASSIC
- 6 hard-boiled eggs (with yolks removed)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon or regular mustard
- Salt and pepper to taste
- Chopped fresh chives for garnish
- Paprika for garnish
In a small mixing bowl, combine and mash (with a fork) the egg yolks, mayonnaise, mustard and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with fresh chives and paprika.
AVOCADO BACON
- 6 hard-boiled eggs (with yolks removed)
- 1 avocado (peeled and pitted)
- 1 tablespoon mayonnaise
- 2-3 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- ¼ cup bacon bits (store-bought or 2-3 strips cooked and chopped)
- Chopped fresh chives for garnish
In a small mixing bowl, combine and mash (with a fork) the egg yolks, avocado, mayonnaise, cilantro, lime juice and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with bacon bits and fresh chives.
CURRIED
- 6 hard-boiled eggs (with yolks removed)
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon curry powder
- Salt and pepper to taste
- Smoked paprika for garnish
- Chopped cilantro for garnish
In a small mixing bowl, combine and mash (with a fork) the egg yolks, mayonnaise, Dijon mustard, lemon juice, curry powder and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with smoked paprika and cilantro.