Ingredients
Scale
- 8 eggs- hard boiled, peeled and cooled
- 1/4 C +2 Tbsp mayonnaise
- 2 Tbsp yellow mustard
- 1 Tsp Berbere spice
- Pinch of cayenne powder
- 1 Tbsp honey
- Salt and Pepper to tatste
- 1 C pickled gardienere (pickled veggies)
- For sauce:
- 1/2 C Mayo
- 1 Tsp Berbere spice
- 1 Tsp white vineger
- 1 Tsp honey
- Pinch of salt and pepper
Instructions
- Cut eggs in half lengthwise and remove yolks into a medium bowl. Add mayo, mustard , cayenne, berbere and honey. Mix well until it forms a smooth consistency.
- Transfer to a pastry bag and pipe equally into all eggs.
- To make sauce:
- Combine all ingredients, mix and allow to sit for 5 minutes.
- Assemble eggs on platter with veggies and drizzle sauce over eggs.
- We placed ours over a bed of arugula.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: American