Makes 24 stuffed eggs
YouTube instructional video is at the bottom.
What you’ll need
1 dozen eggs
Mayonnaise
Mustard
Sweet Relish (Optional)
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Cayenne pepper
Tools you’ll need
Piping bag (Optional)
Wilton 32 or 18 tip with coupler (Optional)
12 inch diameter serving tray.
Preparation of eggs
Preheat fire to medium high heat
Step 1- Add 2 quarts of water into a medium sized pot. Let come to a simmer.
Step 2- Add 12 large eggs. Let come to a simmer first then let simmer for 15 minutes.
Step 3- Remove eggs and add them into a separate bowl. Let cool for 10 minutes or until eggs are warm.
Step 4- Crack top and bottom portions of egg. Peel eggshell off while rising with cold water.
Step 5- Carefully slice eggs in half going down the length of each egg. Remove egg yolks and place into a separate bowl. Place egg whites on to serving plate.
Making the egg yolk filling
Step 6- Mash egg yolks with masher. Add 1/3 cup mayonnaise, 1 teaspoon mustard, 2 tablespoons sweet relish, 1/8 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s Poultry magic, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper. Stir all ingredients together until mixture is creamy and smooth.
Step 7- Add Egg yolk filling into piping bag with tip cut off. If you want more of a decoration, then add the coupler and Wilton tips inside the bag before you add the egg yolk filling.
Step 8- Pipe egg yolk filling into 24 egg white halves. Lightly sprinkle Tony Chachere’s or Cayenne pepper on to each individual stuffed egg.
Storage- Place eggs in an airtight container and keep in fridge at all times. They can be stored in the fridge for 3 to 4 days. Serve cold and enjoy!
YouTube instructional video
