Herb-Stuffed Eggs

Ingredients:

• 6 eggs
• 1 tbsp. milk
• 1/4 cup mayonnaise
• 1/4 tsp mustard powder
• 1 tbsp. l. chopped parsley
• 1 tbsp. l. chopped chives
• 1 tbsp. l. chopped tarragon
• Salt and freshly ground pepper
• Paprika

Preparation:

1. Place the eggs in a saucepan and cover with cold water. Place the saucepan on the stove and bring to a boil. Then remove the saucepan from the stove, cover with a lid, and let the eggs sit in the hot water for 10 minutes. Drain the water, rinse under cold water, cool, and peel the shells. Cut the eggs in half lengthwise and remove the yolks.
2. Then place the yolks in a blender, add milk, mayonnaise, mustard powder, and chopped herbs. Puree until smooth. Season with salt and pepper to taste. Fill a pastry bag fitted with a star tip with the mixture and pipe it onto the egg whites. Sprinkle with chives and paprika.