Ingredients:
6 large eggs
1/4 c. mayonnaise
1 teaspoon yellow mustard
1 teaspoon vinegar
salt (optional)
ground black pepper (optional)
paprika or fresh parsley sprigs (optional)
Directions:
- Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by one inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat. Let stand, covered, for 15 minutes; drain.
- Run cold water over the eggs or place them in ice water until cool enough to handle; drain and peel.
- Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg white halves with yolk mixture. Cover and chill until ready to serve (up to 24 hours). If desired, garnish with paprika or parsley.
Makes 12 servings.
*Better Homes and Gardens Magazine