• 7 Ratings


Ingredient Checklist


Instructions Checklist
  • Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.

  • In the bowl of a food processor, process egg yolks and mayonnaise until smooth. Alternatively, press yolks through a sieve; mix yolks with mayonnaise until smooth. Season with salt, black pepper, and cayenne.

  • Transfer egg yolk mixture to a pastry bag fitted with a large plain or star tip. Pipe mixture carefully and very neatly into egg halves; top with assorted garnishes, if desired. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.


7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2