Classic preserved eggs

Classic preserved eggs

raw material

24 servings

• 12 eggs
• ½ cup mayonnaise (115 g)
• 1 tablespoon yellow mustard
• 1 tablespoon relish
• 1 teaspoon salt
• 1 teaspoon pepper

service for something

• chili
• 1 tablespoon fresh parsley leaves

Nutrition information

View information

• Calories 79
• Fat 6g
• Carbohydrate 0g
• Fiber 0g
• Sugar 0g
• Protein 4g

Estimated based on a serving size.

Prepare

1. Put the eggs in the pan and pour in cold water until the eggs are barely covered. Bring the pot to a boil, then put the lid on, remove from the heat, and let it sit for about 12 minutes.
2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl and set aside the cooked egg whites.
3. Mix the mayonnaise, mustard, seasonings, salt and pepper with the egg yolks, then transfer to the piping bag. (Alternatively, use a zippered bag with cut corners.)
4. Pour the mixture into the egg whites, garnish with chili powder and parsley, and serve after refrigerating.
5. enjoy!