INGREDIENTS
- 12 hard boiled eggs, peeled
- 1/4 cup Duke’s mayonnaise
- 2 teaspoons white wine vinegar
- 2 Tablespoons sweet pickle relish
- 2 Tablespoons Dijon mustard
- Hungarian paprika
- Salt & pepper
DIRECTIONS
1. Arrange eggs in one layer in a saucepan. Pour in enough cold water to cover the eggs by at least one inch, and place the uncovered pan over high heat.
2. Time the eggs from the moment water boils and a few eggs begin to move around in pan.
3. Reduce the heat to medium high.
4. When the eggs have cooked for 10 minutes, turn off the heat and cover pan, let set for 10 minutes then cool the hot eggs by running plenty of cold water in pan, the egg will shrink slightly inside the shell, making them easier to shell.
5. Let eggs cool for at least 20 minutes in pan with cold water before peeling. (method from recipehut.com)
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks with mayonnaise.
8. Add relish, mustard, apple cider vinegar, a pinch of paprika, salt, and pepper; stir well.
9. Spoon yolk mixture into egg whites.
10. Garnish, with sprinkles of paprika.
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