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Yield
Serves : 4 to 6

How to Make It

Step 1    

In a medium saucepan of boiling salted water, blanch the 3 chiles until softened slightly, about 4 minutes. Drain and cool the chiles under running water; pat dry. Transfer to a medium bowl, cover with the white vinegar and refrigerate overnight.

Step 2    

In a medium saucepan of boiling water, cook the eggs for 13 minutes. Drain and rinse the eggs under cold water until cool. Peel the eggs and halve lengthwise.

Step 3    

Meanwhile, drain the chiles and pat dry, then seed and finely chop them. In a small bowl, mix the mayonnaise with the mustard and red wine vinegar and season with salt and pepper.

Step 4    

Top the eggs with dollops of the mayonnaise and the pickled chiles and paprika and serve.

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