Hard eggs, Hard eggs! Ha! You'll need hard-boiled eggs for this one if you haven't guessed already. This appetizer is a family favorite and so perfect and easy to serve at parties and cook-outs. You can spice them up, add other ingredients -- the possibilities are endless. And I guarantee you that all the yolks, er, I mean folks, will love 'em!!
You'll Need:
Peel shell from eggs. Allow eggs to cool a bit and then carefully cut eggs lengthwise into halves. Slip out yolks. In a small bowl, mash yolks with a fork. Mix in the mustard and dash of pepper. Plop mayonaise on top of the yolk mixture and then add a dash or two of Worchestershire sauce to the mayonaise. Mix together well. Carefully fill the eggwhite halves with the yolk mixture, heaping it up lightly. Arrange on serving platter and gently and lightly sprinkle with paprika. Keep refrigerated unless serving.
Optional additions : onion, pickles, olives, celery
Makes 24 halves.
Place fresh eggs in a large pan and cover with about 3" of cool water. Do not use hot water. Cook over medium high heat and
the second the water starts boiling, reduce heat to medium and time for 20 minutes. Remove from heat and rinse in cool water to you can handle the eggs. The shells will slip off easily if you peel them when they are still hot.