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Ingredients:
12 large eggs, at room temperature
2 tablespoons mustard
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 small jalapenos, seeded and finely chopped
1/3 cup finely chopped onion or shallot
1 stalk celery, finely chopped
Salt and freshly ground pepper
some coriender fresh leaves for garnish
Bring a large pot of water to a boil.
Add the eggs, lower the heat and simmer for 12 minutes.
Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in.
Drain and peel.
Halve the eggs lengthwise.
Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice.
Add the jalapenos, onion and celery and season to taste with salt and pepper.
Mound the egg-white halves with the filling and sprinkle some fresh coriender
12 large eggs, at room temperature
2 tablespoons mustard
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 small jalapenos, seeded and finely chopped
1/3 cup finely chopped onion or shallot
1 stalk celery, finely chopped
Salt and freshly ground pepper
some coriender fresh leaves for garnish
Bring a large pot of water to a boil.
Add the eggs, lower the heat and simmer for 12 minutes.
Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in.
Drain and peel.
Halve the eggs lengthwise.
Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice.
Add the jalapenos, onion and celery and season to taste with salt and pepper.
Mound the egg-white halves with the filling and sprinkle some fresh coriender
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