Instructions
Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, mustard, Essence, cayenne, and salt. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
Makes 2 dozen
Ingredients
- 1 dozen hard boiled large eggs, peeled
- 1/2 cup
- 1 tablespoon plus 2 teaspoons Creole or other whole-grain mustard
- 2 teaspoons Emeril's Original Essence
- 1/4 teaspoon cayenne pepper
- Pinch of salt
- 1/4 teaspoon paprika
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