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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Directions: Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refridgerate for up to one day before serving.
**
How To Cook Perfect Hard Boiled Eggs
Place a desired amount of eggs in a saucepan.
Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.
Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly.
Remove the saucepan from the heat and cover.
Allow the water and eggs to stand for 18 - 20 minutes.
Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.
| Ingredients:
1/4 Package(s) pepper
13/625 Ounce(s) salt
13/2500 Pint(s) vinegar
1/12 Ounce(s) dry mustard
1/16 Quart(s) mayonnaise
6 egg |
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