12 large boiled eggs
4 tablespoons Mayonnaise
1 teaspoon Mustard whole grain
1 tablespoon Scallion, thinly sliced
1 tablespoon Lime juice
1 tablespoon Cilantro, chopped
½ teaspoon TAJÍN®
For 24 servings
1. Peel eggs carefully and slice down the middle using one intentional slice with a clean sharp knife. Remove yolks and set in a separate bowl. Place egg white halves on a plastic lined cookie sheet to prevent sticking and damage to whites.
2. Prepare filling by adding Yolks, Mayonnaise, Mustard, TAJÍN® and Lime juice to a bowl and mixing until incorporated. Put filling in a piping bag fitted with a star tip. Refrigerate for 30 minutes.
3. Fill each egg half with Filling and Garnish with Cilantro, Scallions and an additional sprinkle of TAJÍN®.
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