12 eggs
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white vinegar (green or black olive juice, pepperccini juice)
Salt and ground black pepper to taste
paprika and/or crushed red pepper (cayanne)
1 teaspoon baking soda
Bring a pot of water to a boil and add eggs in gently with a spoon laying them on the bottom of pot. Once the water returns to a boil add in a teaspoon of baking soda and boil eggs for 12 minutes.
Drain and cover eggs with lots of ice, allow to sit and chill for 15 minutes then remove shells.
Bring a pot of water to a boil and add eggs in gently with a spoon laying them on the bottom of pot. Once the water returns to a boil add in a teaspoon of baking soda and boil eggs for 12 minutes.
Drain and cover eggs with lots of ice, allow to sit and chill for 15 minutes then remove shells.
This baking soda trick really helps you peel the eggs flawlessly!
Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt, pepper and paprika.
Fill egg whites with yolk mixture and sprinkle with paprika or cayenne pepper.
*Add chopped green or black olives to the yolk mixture for a different flavor! 1 olive per egg so chop 12 for full dozen. Instead of olives add in 1-2 tablespoons of relish - dill or sweet!
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