- 1 dozen eggs
- 1/4 cup mayo
- 2 tbsp whole grain mustard
- 1 tbsp buttermilk
- Salt and pepper, to taste
Boil your eggs the night before. Gently lower eggs one by one into boiling water and cook until the hard-boiled stage. Doing this will shock the egg and your shell will peel right off after submerging in cold water. Say no to rough edges! Refrigerate whole.
Wear gloves, slice your eggs but wipe the knife with a paper towel after each slice. Often times the residue yolk left on the knife will cling to the whites when you slice. Wiping the knife eliminates this problem. Work swiftly to remove yolks, have your mayo mix ready and place yolks inside. Use a fork to mash until creamy.
Use a ziplock bag to pipe your filling. Attach your piping bag nozzle to it by cutting a corner of the bag. That way, clean-up is easy. A lot of times people don't like the idea of eating them at parties because they think about how much handling is necessary to complete them. Minimal handling + working quickly is great and a bonus is that cold yolks are better to work with.