• Servings: 8
• Time Prep: 50m

• mayonnaise
• mustard
• pepper
• salt
• white vinager
• dozen eggs
• paprika and sprigs of parsley, for color and garnish

Hard boil eggs.

To hard boil eggs, choose a pot large enough to cover with at least 2 inches
of water 12 eggs. The eggs can be lying on top of each other. Cook eggs over high heat. When they come to a hard boil continue boiling 10 minutes longer.
Let them cool in the pot about 10 minutes. Drain water (you can use this water when it's completely cooled to water plants as it high in calcium) fill pot with cold water and continue running cold water over eggs till eggs are completely cooled. Gentlelly crack shell and remove, being careful not to damage the white. Wipe peeled eggs with a dampened paper towel looking for small shell pieces, set aside. Eggs can be boiled and refrigerated a day ahead, don't peel till needed.

Carefully cut eggs in half, length wise. Remove egg yolks and put in mixing bowl. Set whites on platter. If any have broken and can't be filled, finely chop, add to yolks. Mash yolks.

Stir in mayo, mustard, pepper, vinager, and salt. Mixture needs to be creamy, not soft, and tasty. Adjust all ingredients if needed, easy on the salt as the flavor develops as it sits.

Use a teaspoon to fill egg whites. You may not fill all whites if you like a lot of filling. Sprinkle with paprika and garnish with parsley sprigs.

Refrigerate.

great for parties, as a snack, or just for fun...