12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
salt
pepper
paprika, for dusting
Place eggs in a large wide saucepan and cover with cold water.
Bring to a boil for 12 minutes.
Remove eggs and and cool in refrigerator.
Remove shells from eggs and slice in half lengthwise.
Separate egg yolks and place into a bowl.
Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth.
Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.
Dust tops with paprika. Refrigerate. Serve cold.
Preparation Time: 37 mi
Yield: 24 servings
Contributor/Source/Notes:
Sandra Lee
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