- 6 fresh eggs
- 1 teaspoon of old mustard
- 2 teaspoon of mayonnaise
- Sweet Smoked Paprika Powder “La Chinata”
- Black pepper
- Curly parsley to decorate
Boil the eggs in a saucepan with water and salt for 12 minutes. When ready, cool them in water.
We peel and cut the eggs in half, removing carefully the egg yolk in a bowl, and keeping the egg white in a plate.
With the help of a fork, crush all of the egg yolk and start adding the mustard, the mayonnaise, and then the salt and pepper to taste. We mix it all right and then we fill the egg white with it (we can do it with a pastry bag for a better result).
Finally, sprinkle the sweet smoked paprika powder “La Chinata” for the perfect touch, and decorate with the curly parsley.