Hard-Boiled Egg Yolk Paste
A simple paste made from hard-boiled egg yolks and mustard, perfect as a spread or filling.
Ingredients
- 6 Large Eggs (Hard-boiled)
- 0.75 teaspoon Mixed Mustard (Prepared mustard, such as Dijon or yellow mustard)
- 0.25 teaspoon Salt (To taste)
Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 12 minutes. After 12 minutes, drain the hot water and immediately rinse the eggs under cold running water until they are cool enough to handle.
- 2Gently tap the hard-boiled eggs on a hard surface to crack the shells. Peel the shells off completely, being careful not to damage the egg whites.
- 3Carefully separate the yolks from the egg whites. Discard or reserve the egg whites for another use.
- 4In a small bowl, mash the egg yolks with a fork until they are finely crumbled. Add the mustard and salt. Mix well until a smooth paste forms.