| Cut the boiled eggs in two pieces a long side. Remove the yolks and keep them in a bowl. Mash them with a fork and
add salt, peper, mustard, 2 tea spoons of lemon juice, some tabasco and cheese cream. Stir the mixture with a wooden spoon
until it becomes unified. Add the mayonaise and stir again. Place the mixture in the fridge to let it become tight.
Fill the egg whites with the mixture, place them in a long plate and garnish with red pepper (optional).
Recipe by: Maria Grammenou, Kerkyra |
