East Coast spices are typically found in seafood and fish dishes but, they also add a wonderful flavour to dips or mayonnaise-based sauces.
- 8 eggs
- ⅓ cup mayonnaise
- 1 Tbsp East Coast blend, ground
- ½ celery branch, chopped finely
- 3 green shallots, chopped finely
- Salt and pepper, to taste
Place the eggs in a pan and cover with minimum 1-inch of cold water.
Bring to a boil. As soon as the water boils, cover the pan, remove from heat and let rest 7 to 8 minutes.
Remove the eggs from the pan and dip them in cold water. Let cool in the water for 5 minutes, then peel.
Mix the ground spices and mayonnaise. Let rest refrigerated for at least 30 minutes.
Cut the hard-boiled eggs in two, lengthwise. Remove the yolks and transfer to a bowl.
Mash the yolks, using a fork, then add celery, shallots and mayonnaise.
Salt and pepper to taste. Mix well.
Using a pastry pocket or a spoon, stuff the eggs with the yolk preparation.
Decorate with the green clippings of shallots.