- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon vinegar
- Ground black pepper
- Paprika or fresh parsley sprigs (optional)
- Topping options (see Tip below)
Place eggs in single layer in large saucepan (do not stack eggs). Add enough cold water to cover eggs by at least 1 inch. Bring to rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover. Let stand 15 minutes; drain.
Run cold water over eggs or place them in ice water until cool enough to handle; drain. Peel eggs. Halve eggs lengthwise and remove yolks. Set whites aside.
Place egg yolks in small bowl; mash with fork. Add mayonnaise, mustard, and vinegar; mix well. Season to taste with salt and pepper. Pipe or spoon yolk mixture into egg white halves. Cover; chill until serving time (up to 24 hours). If desired, garnish with paprika, fresh parsley sprigs or topping options. Makes 12 servings.
Tip: If you prefer, garnish eggs with snipped fresh herbs, chopped green onion, cucumber, caviar, chopped tomato and/or cooked and crumbled bacon.