Do you have some leftover hardboiled eggs today? How about this classic? I made a half batch for just Hubby and I and he loved them. So, yes you can make just a few of these for a weeknight family dinner and if by chance, you don’t finish them off they will keep covered in the refrigerator for up to four days. Oh and by the way, i substituted Dijon mustard for the yellow mustard in the recipe this time…and I left off the paprika garnish, because someone needs to go to the grocery store…and they were delicious!
12 eggs
3 heaping tablespoons mayonnaise
2 teaspoons sugar
dash of salt and pepper
2 teaspoons apple cider vinegar
2 dashes of Worcestershire sauce
2 teaspoons prepared mustard
paprika for garnish
- Place eggs in saucepan with enough cold water to cover them. Turnheat on high and set a timer for 15 minutes.
- When the time is up, drain the water from the eggs and cover withcold water, then add ice cubes to the water to cool it even further and stop the cooking process.
- Peel the eggs.
- Use a sharp knife to cut the eggs in half lengthwise. Remove theyolks.
- Place the yolks in a small bowl and mash them with a fork.
- Add the mayonnaise, sugar, salt, pepper, vinegar, Worcestershiresauce and mustard to the bowl with the mashed yolks and stir until combined.
- Refill the centers of the sliced eggs with the yolk mixture. This can bedone with a spoon, or for an extra-fancy look, use a decorating bag with a star tip. Sprinkle paprika lightly over the top of the yolks for garnish.
- Refrigerate until just before serving.