It’s sooo hard to write down recipes like this that I just throw together. But I”ll try my best!
• 6 eggs (will make 12 halves…duh)
• ½ up mayonnaise
• 1 t. yellow mustard
• 1 T. apple cider vinegar
• 1 t salt
• Paprika to top
I have a special egg cooker from Nanny (<3) so I can boil eggs in a jiffy!
But if you don’t have one of these handy contraptions. The old-fashioned way to make hard-boiled eggs is as follows:
Place eggs in a pot and cover with water. Add a dash of baking soda to the water (this makes the shell easier to peel off in the end). Set the burner to high and keep an eye out for when the water gets to a rolling boil. Once this happens, remove from heat and place a tight fitting lid over the pot and let sit in the hot water for 22 minutes. Once the timer goes off, rinse the eggs in cold water until they’re safe to handle. Peel, and slice!
Take the little yellow yolk out of each half and mash lightly in a bowl. Add all other ingredients except paprika. continue mashing with a fork. This will make the center more lumpy than smooth, but HEY…I like them like that. Dollop a teaspoon of the filling in each egg half and sprinkle paprika on top. Refrigerate for at least an hour before serving bc HEY…I like them like that.
Instant (well, kind of) deliciousness!