Ingredients
- 12 EGGS
- Scooped out EGG YOLK
- 1/2 C. Dukes Mayonnaise
- 1 tsp. Dry Ground MUSTARD
- 1 tsp. White VINEGAR
- 1/4 tsp. SALT (optional)
- 1/2 tsp. Ground BLACK Pepper
Preparation
Step 1
Put the eggs in a large pot. Cover with cold tap water. Put the pot on the stove and bring the water to a full, rolling boil. Immediately remove the pot from the heat and cover tightly. Let the eggs sit in the hot water for 20 minutes. Put the pot in the sink and fill the pot with very cold (icy) water and let the eggs soak until they are cool. This will separate the egg from the shell.
Peel and lay in a single layer on a paper towel in a covered plastic container....Refrigerate over night to firm up and dry out.
Cut EGGS in half lengthwise, pop out the yolks and mash yolk with a fork.
ADD the next five ingredients to the mashed egg yolks and mix thoroughly.
Fill the empty egg white shells with the mixture.
Garnish with PAPRIKA.
After assembling cover lightly with plastic wrap and refrigerate for up to 2 hours before serving.