“Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy.”
READY IN:
55mins
SERVES:
4
YIELD:
4 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.
  2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
  3. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  4. Crack egg shells and carefully peel under cool running water.
  5. Gently dry with paper towels (I used a kitchen towel).
  6. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  7. Mash the yolks into a fine crumble using a fork.
  8. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  9. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.
  10. Sprinkle with paprika and serve.

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