6 boiled eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon mustard
1/4 cup mayonnaise (or enough to moisten yolks)
Cut boiled and peeled eggs in half. Slip the yolks out of the whites and into a small mixing bowl. Mash the yolks with a fork or use a grater to break up the yolks. Mix in the rest of the ingredients and mash to blend and be sure you get rid of any lumps. Taste the mixture to see if it needs more seasoning or mayonnaise. Using a small spoon, refill whites with egg yolk mixture, heaping it up lightly (or use a large cake decorating tip and pipe the mixture into the whites for a fancier look). You can sprinkle paprika or fine chopped parsley over the eggs to decorate them.
Note: If you don’t want to use mayonnaise, try using Italian salad dressing, adding a little at a time so you don’t get the yolks too wet.
In a medium saucepan, cover 6 eggs with cold water and bring to a boil. As soon as the water boils hard, remove saucepan from heat and cover it with a lid . Let the eggs sit in the hot water, off the heat, and with the lid on for 15 minutes. Pour off the water and crack eggs carefully. Cover eggs completely with very cold water to finish cooling. Gently remove the shell from the egg under running water.
NOTES: A dark ring around the yolk means you overcooked the egg, don’t worry, it doesn’t change the taste, just the looks.
If, somehow, the yolk is not cooked completely, you can finish cooking the yolks in the microwave by removing the yolks and microwaving just until done.