These are the Bulgarian version of devilled eggs. We used to make them as an appetizer for birthdays or other celebrations. They are a fun craft project.
5 eggs, hard boiled
1 stick butter at room temperature
1 tbs mayonnaise
salt and black pepper to taste parsley steams for handles
Cut the egg white circumference in a zigzag pattern gently separate the two halves and remove the egg yolks. In a bowl, mash the egg yolks with a fork, add butter and mayo. Season with black pepper and salt, mix well, and try your best to make it fluffy and creamy. Transfer the yolk mixture in a zip lock bag and close. Cut one of the corner tips and place it in schpritz form. Pass the mixture through and stuff the egg whites.