Peel the eggs, and halve them lengthwise. Pop out the yolks, and transfer to
a large dinner plate. Add 2 teaspoons water, and begin to mash with a fork. As you
mash, add the mayonnaise, mustard, salt and pepper. Continue to mash until very
smooth. Alternatively, use a food processor.
Carefully and slowly, use 2 teaspoons to fill each egg white cavity with the
filling, distributed evenly among them.
Lavishly sprinkle the topping all over the filled eggs, and serve cold or cool
– plain, on toast, or on a salad.
Total Time 10 Min | Active Time 10 Min | Serves 4; 8 eggs