- 6
- Easy
- 5 mins
- 12 mins
- 5 mins
- Average budget
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1/8 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- 1/8 teaspoon hot sauce
- 1/8 teaspoon worcestershire sauce
- Freshly ground black pepper
- Smoky Bourbon Tonguespank (for garnish)
Preparation
Step 1
1. Place eggs in a single layer in a saucepan and cover with water to 1 inch above the eggs. Heat on high until water comes to a full boil, then cover. Remove from heat and leave covered for 12 minutes, then rinse under cold water continuously for 1 minute.
Step 2
2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Step 3
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites, or place yolks in in a pastry bag with a star tip for that perfect finishing touch. Sprinkle with Tonguespank and serve chilled.
garlish with a caper berry or sliced green olive ring