Prep 10 mins
Cook 0 mins
From Madison Middle School by April Cook.
- 6 eggs, hard boiled
- 1⁄4 cup mayonnaise
- 1 teaspoon vinegar
- 1 teaspoon prepared mustard
- 1⁄8 teaspoon salt
- 1 dash pepper
- Cut eggs in half lengthwise; remove yolks and mash them with desired combination of seasonings listed. Refill whites of eggs with mixture. Additional combinations: paprika, horseradish, anchovies, parsley, chopped onions, flaked seafood, chopped green olives. or crumbled, crisp bacon.
I'm glad I found this recipe. I'm so "busy in the kitchen" when I cook that sometimes I over-do it on the simple things. I did add a splash of white wine vinegar and that added just the right acidity for my taste. I always use a spatula and put all the filling into a ziploc bag and then cut the corner and pipe it into the egg whites. It always makes for a little extra on the presentation. Sometimes I add a slice of black olive on top for color.
We enjoyed these nice little mild flavored eggs. Made as written. Great quick snack. Thanks for the post.
I made these with red wine vinegar, and didn't add any of the optional ingredients. The flavor was a pleasant surprise. A great basic recipe. Thanks for posting!