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
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- 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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