Originally published in the Summer + Fall 2019 issue.
From Chef Daniel Asher of River and Woods.
Makes a dozen eggs
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)
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!