Deviled Eggs

Estee Kafra

Recipe By Estee Kafra

Cook & Prep: 20 m
Serving: 6
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Nine Days
Diet: Gluten Free , Low Fat , Low Carb
Source: Family Table by Mishpacha Magazine

An old classic gets a new twist.

Ingredients (8)

Main ingredients

6 eggs, hard boiled and peeled
1 generous teaspoon Gefen Mayonnaise

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Gefen Mayonnaise
1 teaspoon Reine de Dijon Wholegrain Mustard or other grainy mustard

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Reine de Dijon Wholegrain Mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly squeezed lemon juice
chives, for sprinkling

Start Cooking

Prepare Eggs

Cut the eggs in half lengthwise and squeeze gently to release the yolks, placing all yolks in a bowl.
Add the remaining ingredients, except chives, to the yolks and mix until well combined and smooth.
Spoon the yolks back into the cavity in the whites, using a mini ice cream scoop to achieve a uniform shape.
Serve with fresh chives.

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