Presented by

From Chef Daniel Asher of River and Woods.

Makes a dozen eggs

Serves 6 

Ingredients: 

6 hard boiled, cage free organic brown eggs 

1/2 cup organic mayonnaise 

1 tsp stoneground mustard 

1 tsp yellow mustard 

1 tsp Tabasco 

1 tsp sweet relish 

1 tbsp fresh Dill 

1/4 cup scallions, sliced on bias (garnish) 

smoked paprika (garnish) 

radish slice (garnish) 

Preparation: 

1. Carefully remove yolks from eggs and place in food processor. Add mayo, mustards, hot sauce and relish. 

2. Blend until smooth and creamy. 

3. Using a piping bag (or small spoon), fill up empty egg whites with seasoned yolk filling. 

4. Garnish with radish, a dusting of smoked paprika and a few slices of scallion. 

Enjoy in good company!

www.riverandwoodsboulder.com 

Originally published in the Summer + Fall 2019 issue.