6 hard-cooked eggs
3 tblsp mayonnaise
3 tblsp seeded mustard
Sea Salt and freshly ground black pepper
1 tspn Worcestershire sauce
Freshly chopped dill and chives
Boil the eggs for 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, roll each egg on a work surface to crack the shell. Carefully peel off the eggshells and discard. Place the eggs on a cutting board and cut the egg to expose the yolk. *Tip: if the egg is difficult to peel and the eggwhite does not look representable anymore, just chop the eggwhite and add it to the egg mixture.
Next, chop the herbs and add the mayonaise and mustard and Worchestershire sauce into a bowl. Scoop out the yolks into the mixture and season it well with salt and pepper. Mash up the yolks with a fork until the mixture is paste-like. Spoon the egg mixture into each of the egg whites. Once all the eggs are filled, place a little bit of dill on top of each for garnish! Yummy eggs 2.0 and blow your guest away with some delicious party food!