Description
Steaming your eggs makes your whites creamier and your end product tastier.
Ingredients
Scale
- 12 large eggs
- 6 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp prepared horseradish
- Splash of Tabasco sauce or Cholula hot sauce, optional
- Kosher salt
- Freshly ground black pepper
- Bits of fresh herbs, or colorful peppers, or salmon caviar or capers, optional garnish
Instructions
- Pour a couple of inches of water into a large saucepan. Arrange a metal vegetable steamer in the pan and carefully arrange the eggs on top of the steamer. Steam the eggs over medium heat for 10 minutes. Turn off the heat and let the eggs sit for another 3-5 minutes. Add cold water to the pan, covering the eggs by several inches. When cool enough to handle, peel the eggs carefully, cracking the wider bottom end, where there’s an air pocket, first, and begin the peeling of each from that end.
- Slice the eggs in half lengthwise. Scoop out the yolks into a bowl and set the whites aside. Mash the yolks with a fork, and then mix in the mayonnaise, mustard, horseradish, and a touch of the hot sauce, if you wish. Sprinkle in salt and pepper to taste.
- Pipe or spoon the mixture into the whites, mounding it attractively. Decorate with bits of herbs or other garnishes, if you wish. Chill the eggs for at least 30 minutes, covering the eggs if they will be refrigerated longer. Serve cold.