Ingredients
14 cup mustard
salt & pepper
8 hardboiled egg, peeled and cut in half, lengthwise
paprika
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
after cutting hard cooked eggs lengthwise, place all the yolks in a medium bowl. mash yolks. in separate small bowl, mix mayo, and both mustards together. add salt & pepper to your tastes. pour mixture over egg yolks and blend together. the consistancy should be thick and rich! now stuff the egg whites with a dollop of egg yolk mixture. sprinkle top with paprika.