Starters & Salads
Perfect MayonnEggs!
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- 6 hard-boiled eggs, cooled and peeled
- 3 tablespoons mayonnaise
- ¼ teaspoon ground mustard
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Water
Preparation:
- Cut eggs in half lengthwise and scoop out the yolks into a bowl
- Stir in mayonnaise, mustard, salt and pepper
- Fill the egg whites with the egg mayonnaise mixture
- Arrange on a plate, cover and refrigerate up to 24 hours
Delicious with Lesieur Mayonnaise Sunflower
