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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
H. H. Munro (1870-1916), Scottish author
Appetizers

The Kitchen

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I know everyone has a recipe for this American picnic classic. Here is another one to add to the collection.

Preparation Time: 45 Minutes    Serving Size: 6

  • 6 hard-boiled eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 3 tablespoons mayonnaise
  • paprika for garnish
  • sliced Spanish queen green olives (optional)
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Place the eggs in a large pot and cover with water. Bring to a boil over medium heat. Immediately turn off the heat and cover. Allow to sit 12 minutes. Drain and rinse with cold water and add ice. Crack the eggs slightly and break the membrane (this allows for easier peeling.) Let sit in iced water for ten minutes to cool. Peel the eggs and sit in the refrigerator to chill. Cut peeled eggs lengthwise in half. Slip out yolks into a medium mixing bowl; mash with fork. Mix in salt, dry mustard and pepper. Next add the mayonnaise and stir to combine. Fill whites with egg yolk mixture. Sprinkle with paprika. Top with a thin slice of green olive if desired.

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