 | | Directions |
- Place eggs in a medium sauce pan. Add enough water to cover eggs. Add 1 teaspoon of salt.
- Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
- Remove from heat. Drain. Run cold water over eggs until cooled. Peel.
- Cut peeled eggs in half lengthwise and scoop out yolks into a small bowl. Mash yolks with a fork and add mayonnaise, mustard and paprika. Stir to combine. Salt and pepper to taste.
- Fill empty egg white halves with egg mixture and garnish as desired. Keep in refrigerator until ready to serve.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 6 eggs |
| - | | 1 teaspoon salt |
| - | | 2 tablespoons mayonnaise |
| - | | 1 teaspoon prepared mustard |
| - | | 1/2 teaspoon paprika |
| - | | salt and pepper to taste |
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