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An old classic gets a new twist.
6 eggs, hard boiled and peeled
1 generous teaspoon Gefen Mayonnaise
1 teaspoon grainy mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground Gefen Black Pepper
1/4 teaspoon freshly squeezed lemon juice or Heaven & Earth Lemon Juice
chives, for sprinkling
Cut the eggs in half lengthwise and squeeze gently to release the yolks, placing all yolks in a bowl.
Add the remaining ingredients, except chives, to the yolks and mix until well combined and smooth.
Spoon the yolks back into the cavity in the whites, using a mini ice cream scoop to achieve a uniform shape.
Serve with fresh chives.
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