Serves 6
Ingredients
Kosher salt
Freshly ground black pepper
6 large eggs
3 teaspoons mayonnaise
3 teaspoons sour cream
2 teaspoons yellow mustard
Hot sauce, to taste
½ teaspoon white wine vinegar
6 tbl POP MUSTARD
Finely sliced chives, to garnish
Directions
Bring a medium pot of water to a gentle boil.
Using a slotted spoon or spider, gently lower the eggs into the water.
Simmer for 14 minutes, until the eggs are cooked through, and the yolks are set.
Pull the eggs out of the water and plunge into an ice bath.
Allow the eggs to sit in the ice bath for 5 minutes, until thoroughly chilled.
Drain the water from the eggs and peel, discarding the shells. You can peel under running water or in a water bath to make it easier for you.
Slice each egg in half lengthwise and scoop out the yolks.
To the bowl of a food processor fitted with a blade attachment add yolks. Process until smooth. Then add mayonnaise, mustard, hot sauce and vinegar. Lightly season with salt and pepper and then process again until completely smooth.
Fill the egg whites with the whipped yolk mixture. You can use a piping bag or a sealable egg with a tip cut off for an easier filling.
Just before serving, garnish each egg with 1 tsp POP MUSTARD.
