FEEDS: 2-4

WHAT YOU’LL NEED:

• 6 eggs
• Sweet Hot Mustard
• sliced black olives
• parsley

LET'S COOK

Place the eggs in a pot and cover with cold water. Bring to a boil and set your timer for 10 minutes. When the time is up, turn off the burner, cover the pot and set the timer for 10 more minutes. When that time is up, place the pot in the sink, remove the cover and turn on the cold water to displace the hot. Do this a couple of times.

To peel, gently smash the eggs against the sink wall, rotating them to break the shells all around, then peel. Store the eggs in cold water. When it’s time to prepare them, cut the eggs in half so they will sit vertically instead of horizontally. Trim the bottoms of each half so they sit up straight.

Pop the yolks into a fine sieve over a bowl and use a spoon to force the yolks through. Then, mix a little of your favorite sweet hot mustard at a time into the fine yolks until you have a smooth paste. Snip the corner of a freezer zip style bag, place a star pastry tube in the hole, spoon in the yolk mix, seal and pipe it into the egg cups. Garnish with a slice of olive and a piece of parsley and serve right away.

MORE IDEAS:

I use Nance’s Sweet Hot Mustard with great results. A small dice of red pepper or tomato punches up the garnish.