This is my mom's recipe. Always the way on the festive table. If there
is a desire, you can fill the proteins from the culinary syringe for
the cream - for greater effect. Paprika gives only color and light
aroma, it is not sharp.
6 eggs
1/2 tsp. paprika
2 tablespoons mayonnaise
1/2 tsp. mustard powder
Boil the eggs in a large saucepan of salted water - 10-15 minutes.
Drain and cool.
Cut the eggs along into 2 pieces. Remove the yolks and knead them in a
small bowl. Add paprika, mayonnaise and mustard powder. Lay the yolk
mixture back into the protein, put in the refrigerator before serving.
Hey, nice recipe, I will try it someday.
My grandmother does something like that too.
She fills the eggs with liverwurst from calf and chives with a sauce with sour cream, mayonnaise, little milk, salt and pepper.
Its very tasty too.
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Pretty good, I have a similar recipe, I add a tablespoon of honeymustard.
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I have many recipes that use both helmans and mirclewhip. I add things like relish and green olives. So many ways to make these. Mine last less than five minutes.
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Wow it looks super delicious....yummy thank you for sharing the recipe with us.
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