Directions
- 1Start with a dozen hard-boiled eggs. Separate the whites from the yolks.
- 2Chop the egg whites finely.
- 3Add the whites to a large bowl and set aside.
- 4To the yolks, add 1/2 cup of Duke’s Mayonnaise, 1 tablespoon of yellow mustard, a dash of Worcestershire sauce, 1 tablespoon of dill pickle juice, and 1 teaspoon of lemon juice.
- 5Season with onion powder, garlic powder, smoked paprika, salt, and pepper. Add about 1 tablespoon of hot sauce.
- 6Smash the yolks with a fork and mix well until creamy.
- 7Pour the yolk mixture into the bowl with the egg whites and mix.
- 8Cover and refrigerate for about an hour to let the flavors blend.
- 9Chop fresh dill and chives finely.
- 10Gently fold in the herbs right before serving.
Ingredients
- 12 hard boiled eggs
- 0.5 cup Mayonnaise
- 1 tablespoon yellow mustard
- 1 dash Worcestershire sauce
- 1 tablespoon dill pickle juice
- 1 teaspoon lemon juice
- 0 onion powder
- 0 garlic powder
- 0 smoked paprika
- 0 salt
- 0 pepper
- 1 tablespoon hot sauce
- 0 fresh dill
- 0 fresh chives
Equipment
knifebowlforkspoon
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