I made a dozen if these. I added a lot more dressing to make it more creamy than chunky. Maybe as much as 1/4 cup, but seeing as I was eyeing the texture as I added, I'm not exactly sure. With the mustard, I added about teaspoon or even 1/2 tablespoon, at least. Again, went by colour and feel. I didn't measure out the paprika, rather sprinkled it creatively on top.
Instead of spooning the mixture, I threw the mix into a Wilton pastry plastic bag and used Wilton open star tip #32 to pipe in the mixture onto the egg. Presentation factor goes up a few notches!
Thanks for the instructions on how to boil eggs properly! I put about 1 tablespoon of vinegar into the water so that the eggs would not crack and the whites spill out. For extra measure, I also added some extra salt into the water, in case that helped in peeling them (can't say it did though!)
0 users found this review helpful
Sep. 8, 2013