makes two servings
The first morning of Passover finds us scrounging for breadless breakfasts with growling stomachs. A few
leftover hardboiled eggs and some mayo are all that are needed for this light but flavorful dish.
Don’t let a lurking cat steal your smoked paprika.
You won’t be able to stop eating these!
- 2 hard boiled eggs (if you’ve never hard boiled eggs before, this is a good recipe)
- 3 heaping tbsp mayonnaise
- salt and pepper
- paprika or smoked paprika (optional)
Cut the eggs in half lengthwise using a sharp knife. Remove the yolks and place in a small bowl, ensuring that the whites stay intact. Add the mayonnaise, a few pinches of salt and pepper and beat with a handheld beater until very smooth. The mixture needs to be smooth in order to be piped neatly back into the egg whites. I used a pastry bag and an open star tip, but you can easily substitute a ziplock back with a corner cut off. Pipe the beaten yolks into each egg white, and sprinkle with paprika.