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Preparation instructions

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Hard-boil the eggs with your preferred method.
Let cool, peel and cut the eggs in half lengthwise.
Scoop out the egg yolk without damaging the whites.
Stir together the egg yolks, mayo, Dijon mustard and spices. You might want to use a fork to break up the yolks. Depending on the size of the egg yolks, you should get about 2 tablespoons of filling per egg.
Add about 1 tablespoon of filling to each egg white half. You can spoon it in or use a piping bag with a star tip if you like.
Dust with paprika and sprinkle on some freshly chopped parsley.
Enjoy!

# Hard-Boiled Eggs
This is the method I use: Bring a bit of water to a boil in a pot, about 1/2 in (1.25 cm) high. Then add the raw eggs, so that all of them lie on the bottom of the pot. Cover with a lid and steam for 9 minutes. Drain the hot water and fill the pot with cold water. Drain again, then crack each egg on the top and bottom and fill the pot with cold water once more. Let sit until the eggs have cooled down. Now crack the sides of the eggs, too. The shell should slip off easily.

# Meal Prep Tip
You can store the eggs in the fridge in an airtight container for up to 5 days.

Nutrition Facts

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