- 12 hardboiled eggs
- 2 heaping tbsp mayonnaise
- 1 tbsp fresh green seasoning
- 1 tsp mustard
- 2 blades shadon beni, chopped
- ½ large roasted red pepper, diced
- Few dashes Worcestershire sauce
- ½ tsp salt
- Pinch of black pepper
- Diced pepper for garnish
Remove the egg yolks from the egg white shell and place in a large bowl. Place the egg whites on a platter. Add the remaining ingredients to the bowl except the paprika/parsley for garnish.
Beat the mixture with a hand mixer with the whisk attachment until everything is well blended. You can also use a fork to mash everything together. If the mixture is too thick add a little more mayonnaise. Taste and adjust seasonings if necessary.
Spoon the mixture into the egg white shells. Sprinkle with garnish. Refrigerate for at least 1 hour before serving.