Ingrédients

• 12 eggs
• 1 tsp. baking soda
• 1 quart water
• 1 Tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. pickle juice
• 2 pumps Jalapeño Concentrated Flavour
• Salt to taste

Verre: Culinary

Taille du verre: 20 Servings.

Instructions

1. In a small sauce pot combine the water and baking soda and bring to a boil.
2. Carefully add the eggs and boil for 10 minutes. Once boiled remove from heat and strain off the water.
3. Transfer the eggs to an ice bath and chill for 10 minutes, then carefully peel the eggs.
4. Cut the eggs and half and very carefully remove the egg yolks, reserving the whites.
5. Press all the egg yolks and four egg whites through a fine mesh strainer with a spoon and into a bowl.
6. Combine the remaining ingredients with the shredded eggs until completely smooth.
7. Taste for seasoning and then transfer the filling to a piping bag.
8. Pipe the filling into the reserved egg whites and serve.