Stuffed Eggs

Directions

1. 1
   Lower the eggs into a saucepan of gently boiling water to which a good pinch of salt has been added.
2. 2
   Cook gently for 10-12 minutes.
3. 3
   Stir the eggs for the first 8 minutes so that the yolks will be centered.
4. 4
   Remove from the heat and plunge immediately into cold water.
5. 5
   When the eggs are completely cold shell them and cut in half lengthwise, using a stainless steel knife (other metals will discolour the eggs).
6. 6
   Remove the yolks carefully and push through a sieve (or mash well with a fork).
7. 7
   Mix the remaining ingredients.
8. 8
   If the mixture is too thick for pipping add a little more mayonnaise.
9. 9
   Using a 1 cm ( 1/2 inch) fluted or plain nozzle, pipe the mixture into the egg whites and decorate with the strips of pimiento.