These hard-cooked eggs are perfect for summer -- fun to make and delicious. It feels strange to pack the gooshy mashed egg yolk mixture into a zip-lock bag (which is why kids love to do it) but it's very easy to squeeze the filling into the egg whites that way!
I love passing around fresh herbs for the kids to smell and taste. They are getting pretty sophisticated -- and are open to trying new green stuff. :) Wait - they all have tarragon in their teeth!
Ingredients
- 12 large eggs, hard-cooked and cooled
- 1/3 cup light mayonnaise
- 1 tablespoon prepared (not powdered) mustard – we liked Dijon
- 2 tablespoons pickle relish – optional
- Coarse salt and freshly ground pepper
- 2 tablespoons minced fresh tarragon, parsely, basil, chives or chervil
Instructions
- Peel the cooked eggs. A good way to do it is to gently tap the eggs on the table to crackle the shell, then roll it between your hands to loosen the shell. Start peeling at the large end. It’s easiest to do this under cold running water.
- Cut the peeled eggs lengthwise, leaving two ovals. Carefully remove the yolks (try using a small spoon) and set the whites out ready to be filled.
- Mash the yolks in a medium bowl, or push them through a fine-mesh strainer. Add the mayo and mustard and blend until smooth. Add relish if desired. Season with salt, pepper and minced herbs to taste.
- Scoop the yolk mixture into a small zip-lock bag. Snip off one corner, and squeeze the filling through the hole into the egg whites.
- Garnish with additional herbs, or these sprinkle-ons:
- paprika (try smoked paprika!)
- cayenne pepper (ground red pepper – it’s hot!)
- curry powder
- chopped avocado
- Keep the filled eggs refrigerated until serving.
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