Smokey Picnic Eggs
These are a great addition for brunch. The smokey paprika really adds some pizzazz to the flavor. I used dried chives in this recipe,
but I have also used fresh herbs, such as cilantro or basil, when they
are in season in the garden.
Recipe:
18 organic or pastured eggs 1 cup of Vegenaise mayonnaise
1 tbsp. organic mustard (soy-free)
1 tsp. Himalayan salt or sea salt 1/4 cup dried chives
1/2 tsp. garlic powder 1 tsp. lemon pepper
1/4 tsp. white pepper 2 tsp. ground coriander
Smoked paprika
In a large mixing bowl, add water and some ice. Place into freezer. Bring eggs to a boil and cook for 13 minutes. Then place them into
the bowl and put into freezer again for about 30 minutes to cool down.
Pull out, peel and slice eggs in half and put white halves onto serving dish and put yolks into a mixing bowl.
Mash the egg yolks with a potato masher to get out all chunks. Then add the other ingredients, except the paprika. Mix well.
You can either use a teaspoon to put the mixture into the white halves
or put into a pastry bag and pipe it into them.
When done, slightly sprinkle the smoked paprika on top. Enjoy!