Stuffed Eggs
Hard-boiled yolks mashed with grated cheese, mustard and vinegar, then rolled back into balls and set into the whites. Sharper and firmer than the mayonnaise version most people know.
Ingredients
- eggs — 4 pcs
- hard cheese, grated — 2 tbsp
- vinegar — 1 tsp
- mustard powder — 0.25 tsp
- butter, melted — 1 tbsp
- salt — 0.25 tsp
- cayenne pepper — 1 pinch
Instructions
- Boil the eggs for 10 minutes, cool them under running water and peel.
- Cut them in half crosswise and lift out the yolks.
- Mash the yolks with the cheese, vinegar, mustard, salt and cayenne.
- Add just enough melted butter to bring the mixture together into a paste you can shape.
- Roll it into balls the size of the original yolks and set one into each white.
- Arrange on a dish and serve cold, or warm through briefly in a low oven.