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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | large | eggs | 1/4 | cup | mayonnaise | 1 | teaspoon | Vinegar | 1 | teaspoon | Yellow mustard | 1/8 | teaspoon | salt | 1/8 | tablespoon | black pepper | 4 | tablespoons | Paprika |
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Steps
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Sequence
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Step
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| | 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. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. | | 2 | Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. | | 3 | Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle it with paprika and serve. |
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