Continue the tradition by serving stuffed eggs at the Christmas buffet. A dish that is unanimous every time !
° 6 eggs
° 80 ml (1/3 cup) mayonnaise
° 5 ml (1 teaspoon) Dijon mustard
° 1/2 teaspoon (2.5 ml) paprika
° salt and pepper to taste
° 15 ml (1 tbsp.) Chopped chives
In a saucepan, place the eggs and cover with cold water. Bring to a boil over medium heat, then cover and cook for 10 minutes.
Drain, then cool immediately under very cold water for 1 minute. Shell the eggs.
Slice the eggs in half lengthwise. Remove the yolk, taking care not to damage the white.
In bowl, mix egg yolks wiith mayonnaise, mustard & paprika. Salt & pepper.
Fill a pastry bag fitted with a fluted nozzle with the egg yolk mixture. Garnish the egg whites with the preparation. Sprinkle with chives. Keep in cool until serving.