Ingredients:
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
Directions:
Shell the eggs and halve them lengthwise.
Coarsely chop half the egg whites and transfer them to a large bowl.
Add the remaining white and all of the yolks to a food processor along with the mayo and mustard.
Process until smooth.
Scrape the mixture into a bowl and blend with the chopped egg whites.
Season with salt and pepper.
Can be made ahead and refrigerated overnight.
Once these delectable morsels emerged from the oven, their irresistible aroma filled the air. With everyone eagerly grabbing a piece, we indulged ourselves before even sitting down for dinner.
Make-Ahead Crustless Breakfast Quiche
Sausage Gravy Breakfast Pizza
Discovering its Nutritional and Medicinal Proficiencies
Recipe for Zucchini Roll with Ham and Cheese
This Cajun Jambalaya Recipe is The Best
Put toothpaste in an ice cube tray: the secret trick to a clean home
GARLIC PARMESAN ROASTED BRUSSEL SPROUTS
Baked Huli Huli Chicken: A Tropical Culinary Journey to Hawaii’s Flavor Paradise
