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Basic Stuffed Eggs with Homemaid Mayonnaise recipe.

Basic Stuffed Eggs
Recipe

I apply the same philosophy to farm eggs that I do to other just-picked items: food that is perfectly fresh requires almost no adornment. Local eggs from the farmer’s market and homemade mayonnaise—which takes about 30 seconds to make—are essential for this recipe. A sprinkle of fresh herbs is a nice touch, too.

Ingredients

Serves 24–36 halves depens of filling method.

18	medium	farm eggs, hard-cooked, peeled and halved
5-6	tablespoons	homemade mayonnaise
1/4	teas+poon	freshly ground black pepper
1/4	teaspoon	salt
~		chopped fresh herbs such as Italian parsley, tarragon, or chervil (optional)

	Directions
	Scoop the yolks from the halved eggs and place the yolks in a food processor or electric mixer. Add 5–6 tablespoons of homemade mayonnaise and the salt and pepper. Process until smooth. Spoon or pipe the filling in to the halved eggs. Sprinkle with herbs, if desired. Cover with plastic wrap and chill until ready to serve.

Preparation time: approximately 15 minutes with peeled, hard-cooked eggs.

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	How To:
	Hard Cook Eggs

	Other Options:
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