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| 1 doz |
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Old eggs (fresh eggs will not peel as well so buy at least a week early) |
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Mayonnaise |
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| 1/2 tsp |
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prepared mustard |
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salt |
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pepper |
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paprika |
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| 1 |
Place eggs that have set on counter for at least an hour in pot and add cold water to them to cover about 2 inches. Heat to boiling and turn back heat so it boils slowly. Boil for 10 minutes and allow to cool. Break open shells and wash all shells from outside of all eggs. Slice eggs into halfs with sharp knife. Scoop out the yokes into a bowl and arrange the white shells onto a serving platter. |
| 2 |
Take yokes and mush with a fork to a smooth consistancy with no lumps. Add mayo, mustard salt and pepper. Put rounded amount back into each egg white half. Sprinkle paprika lightly over all the finished eggs for garnish. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |