Recipe by Carla Loudon
Ingredients
- 6 large eggs
- 1 ½ tablespoon Feltman’s mustard
- 2 tablespoons mayonnaise
- 1 tablespoon sweet pickle relish (optional)
- ½ teaspoon salt
- Dash of black pepper
- Optional garnish: paprika; chopped fresh chives; or sliced green onion
Method
- Place the eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
- Drain and rinse eggs under cold water for 1 minute.
- Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
- Slice eggs in half lengthwise. Remove the yolks and place in a medium bowl. Mash it with a fork.
- Add Feltman’s mustard, mayonnaise, relish (optional),salt and pepper and mix well.
- Transfer the yolk mixture to a Ziploc bag. Cut off the tip of the bag and evenly pipe the yolks back into the egg white shells, can also be done with a small spoon.
- Sprinkle tops with paprika and garnish with chopped chives or green onions, if desired.
