This fancy twist on the classic hors d’oeuvres is delicious when served with a chilled Manhattan.
This recipe is courtesy of chef Marcus Samuelsson for Glenmorangie Whisky.
Peel the eggs, cut them in half lengthwise, and carefully remove the yolks.
In a small bowl, using a fork, mash the yolks with the remaining ingredients.
Mound the mashed yolks into the hole in the egg white. Serve slightly chilled.