12 Jumbo eggs; hard boiled
1 sm Onion; fine minced
1 tb Colman's Mustard Powder
1 tb Olive Oil
1 tb Dill pickle juice
Mayonnaise
2 Chipotles in adobo; minced
Ground Cayenne; garnish
Sliced green or black olives
- optional garnish
Peel the hard boiled eggs and split in half carefully
putting the yolks in a mixing bowl. Mash yolks with a
fork and stir in onion, pickle juice, olive oil,
chipotle and mustard powder. Add enough mayo to make
a smooth, stiff paste.
Scoop or pipe the paste back into the egg halves.
Sprinkle with cayenne for a nice color contrast.
Plop a slice of olive into the centre of the yellow
egg stuff to make it look like an eyeball (bloodshot
if using cayenne for colour). - UDD
