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6- eggs

2- quarts of water

½- tsp. salt

1- heaping Tbsp. Vegenaise or mayonnaise

1- Tbsp. mustard, (yellow or Dijon)

½- tsp. salt or more to taste

½- tsp. seasoned pepper

½- tsp. cumin

1- Tbsp. Jalapeno Tabasco

Paprika for garnish

Place 6- eggs in a large saucepan, covered by at least an inch of water.

Add the salt.

Heat to medium-high and set the timer for 25- minutes.

Pour out the hot water and rinse the eggs under cold water.

Add ice to cool them quicker or put them in the refrigerator to cool for at least an hour.

Crack and peel the eggs, and cut them in half lengthwise.

Pull the yolks out and smash them in a bowl with a fork.

Add Vegenaise or mayonnaise, mustard, salt, seasoned pepper, cumin and Tabasco.

Combine well.

Scoop the filling into the hole of the egg halves.

Sprinkle with paprika, refrigerate and serve.

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