Originally published in the Summer + Fall 2019 issue.
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!
