Creamy yolks piped back into their whites hide a slow-burning secret: Sauce Martin’s habanero mustard, a sharp, clean French mustard set alight by red habanero, leaves a lively, lingering warmth under the chives.
Makes 12 · 25 min
Ingredients
- 6 eggs
- 3 tbsp mayonnaise
- 2 tsp Habanero Mustard (Sauce Martin), plus a little more if you like it hotter
- Chopped chives
- A pinch of smoked paprika
Method
- Hard-boil 6 eggs for 10 minutes, cool them in ice water, then peel and halve them lengthwise.
- Mash the yolks with 3 tbsp mayonnaise and 2 tsp of the habanero mustard, adding a little more if you like it hotter.
- Spoon or pipe the filling back into the whites.
- Sprinkle with chopped chives and a pinch of smoked paprika before serving.
The star of this recipe: Habanero Mustard, by Sauce Martin.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
