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Ingredients
- 1 dozen eggs
- 5 tablespoons Duke's mayonnaise
- 1 teaspoon sea salt
- 2 teaspoons freshly ground black pepper
Directions
- Place eggs in a large enough pot so that they have plenty of room. Cover with cold water by two inches
- Place on stove top and turn to high
- When eggs begin to boil turn the heat to medium
- Boil gently for ten minutes
- Drain the eggs and run cold water over them until they are cool enough to peel
- Once peeled, place them on paper towels to remove excess moisture
- Slice the eggs in half lengthwise
- Gently spoon the yolk from the egg whites into a medium bowl
- Now place the egg white halves into serving dish
- Here's the trick, grate the egg yolks with medium fine grater. This ensures that your yolks will be lump free
- Add the mayonnaise, salt and pepper
- Mix thoroughly with a fork
- Place a piping bag tip side down in a tall glass
- Spoon egg mixture into the piping bag. Fill about 2/3 full
- Twist the bag end to secure the mixture
- Now pipe the yolks into the egg halves!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 79 | 62% |
| Total Fat 8.77g | 11% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 511mg | 21% |
| Potassium 127mg | 4% |
| Total Carbs 1.13g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.68g | 0% |
| Protein 11.15g | 18% |
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Menus and Pairings
Goes Well With: Ham, Southern Fried Chicken, BBQ Chicken
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