Ingredients
6 hard-boiled eggs
100 grams cream cheese, room temperature
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 teaspoon olive oil
1 teaspoon granulated onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
dried dill, for sprinkling
Preparation
Using a very sharp knife, slice the eggs in half lengthwise, carefully remove the yolks and place them in a large bowl. Add the mayonnaise, mustard, olive oil and cream cheese and mix thoroughly, using a whisk or a fork. Add the rest of the seasoning, mix well and taste it, to see if the mixture needs more salt. Spoon the mixture into a large piping bag, fitted with a large nozzle (I used Wilton 1M, but you can use any other you like). Arrange the egg whites on a serving platter and pipe in the yolk mixture. Sprinkle with some additional crushed red pepper flakes (if desired) and some dried dill and serve.
