Haha. I know, the yolk is stuffed in the egg as it is. But you hard boil the eggs, remove the yolks, add some wonderfully aromatic things to it, and re-stuff it in the eggs. And the result? A creamy, smooth and buttery mixture stuffed in a boiled egg white which provides the base flavor.
The tanginess of the mustard is offset by the earthiness of the yolks. I made a very basic recipe, but you can add a lot more to it to add more definition and variety.
- 4 eggs
- 2 tbsp mayonnaise
- 1 tbsp mustard sauce (preferable Dijon mustard)
- 2 tsp butter
- salt (just a hint)
- 1/2 tsp tobasco sauce (or as per your taste)
- a few flakes of paprika (to garnish)
- 1/2 tsp oregano powder
Place the eggs in a deep vessel and cover them with water to about an inch above the eggs. Bring the water to a rolling boil and then turn down the heat and simmer them for around ten to fifteen minutes.
Once this is done, drain all the hot water and cool the eggs under tap water. Crack the eggs gently and roll them to and fro with feather touch under your palms. This will make the shells to peel off easily.
With a sharp non-serrated knife, cut the egg lengthwise from the base to the tip in just one easy motion. If you move your knife back and forth, you will end up mincing the egg. Just one long deep gash is enough to make a clean cut. Now hold the egg half yolk side down over a bowl and tap on the white lightly over the point of the egg yolk. The yolk will fall into the bowl without breaking the white.
Remove all the yolks in this manner. Put the mayonnaise, butter, mustard sauce, tobasco sauce and salt in this and mix well. I squeezed the yolk mixture through the sieve to remove lumps.
You can just spoon out the yolk mixture into the cavity in the egg white, or do what I did. I poured the mixture in my icing bag and used a star nozzle to squeeze out the yolk mixture onto the whites. This makes for a great presentation.
All that remains to be done is to sprinkle the oregano on top and garnish with paprika flakes. Serve chilled!