20 minutes
Classic stuffed eggs with a creamy yolk filling, garnished with fresh herbs.
Eggs, Boiled and peeled
each
Homemade Mayonnaise
tablespoons
teaspoons
to taste
Black Pepper, Freshly ground
to taste
Chives, Chopped
as needed
1. Boil and Cool Eggs
Start by boiling six eggs in a pot of water for exactly nine minutes, then cool them quickly in ice water to stop the cooking process and make peeling easier.
2. Peel and Slice Eggs
Once cooled, gently peel the eggs and slice each one in half lengthwise. Scoop out the yolks into a separate bowl and arrange the egg whites on a platter. Season the egg whites with salt and freshly ground black pepper.
3. Prepare Filling
Mash the yolks until smooth, then mix in the homemade mayonnaise and Dijon mustard. Adjust consistency with cold water if necessary.
4. Fill Egg Whites and Garnish
Fill the egg whites with the yolk mixture using a spoon or piping bag. Garnish each egg with chopped chives just before serving.
Place eggs in a single layer in a pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 9-12 minutes.
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