- 1 dozen eggs
- 1/ 4 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoons buttermilk
- Salt and pepper, to taste
1 Day Ahead
Gently lower eggs one by one into boiling water and cook until hard-boiled stage (about 10-12 minutes). Shock eggs by submerging in cold water. Peel and refrigerate whole overnight.
Wearing gloves, slice eggs in half, wiping down the knife after each slice.
Combine mayonnaise, mustard and buttermilk. Add yolks and use a fork to mash until creamy.
Fill a piping bag or a ziplock bag with the egg yolk mixture. Cut the tip about 1 inch wide and pipe into cooked egg whites.