Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea EGGS 2 tb PREPARED MUSTARD
1 1/2 tb MAYONNAISE 1/8 ts WHITE PEPPER
1/4 ts PAPRIKA 1 x PAPRIKA AS NEEDED
1/4 ts DRY MUSTARD

PLACE EGGS IN PAN WITH WATER COVERING EGGS. WATER SHOULD BE AT-LEAST 1
INCH OVER THE EGGS. BRING PAN RAPIDLY TO A BOIL OVER HIGH HEAT. REMOVE PAN
FROM HEAT AND COVER. LET STAND FOR 23 MINUTES. PLUNGE EGGS INTO COLD WATER
TO STOP THE COOKING PROCESS. WHEN COOL, TAP EGGS TO CRACK SHELLS. ROLL
EGGS BETWEEN HANDS TO LOOSEN SHELLS AND TOUGH MEMBRANE. PEEL EGGS
CAREFULLY, RUN WATER OVER EGGS TO HELP IN THE PEELING PROCESS. CUT EGGS IN
HALF LENGTHWISE. REMOVE THE YOLKS. MASH YOLKS WITH MAYONNAISE. ADD
PAPRIKA, DRY MUSTARD, PREPARED MUSTARD, SALT AND PEPPER. STIR TO MIX WELL.
SPOON MIXTURE INTO EGG WHITE SHELLS. SPRINKLE WITH PAPRIKA IF DESIRED.

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