Chef Nikki Shaw - ANGELED EGGS
BY CHEF NIKKI SHAW
6 jumbo eggs, boiled and peeled
1/4 cup mayonnaise
1 tablespoon spicy mustard
2 tablespoons sweet relish
cooked crab, shrimp or bacon
paprika or cayenne pepper
1. Cut hard boiled eggs in half lengthwise. Remove yolks then place in a small bowl.
2. Mash yolks with a fork then stir in mayonnaise, mustard and relish. Blend until smooth.
3. Fill egg whites with yolk mixture, using a spoon or resealable bag with the corner cut off (as a piping bag). Top eggs with cooked crab, shrimp or bacon. Garnish with paprika or cayenne pepper. Store in refrigerator, covered with plastic wrap.
Servings: 6 | Prep: 15 min. | Cook: 15 min.