Time 35m Yield 4 servings Number Of Ingredients 7 Steps:
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Time 25m Number Of Ingredients 8 Steps:
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Time 15m Yield 12 Number Of Ingredients 9 Steps:
Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside. Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag. Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Time 1h Yield 8 Number Of Ingredients 8 Steps:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs. Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Time 35m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Place eggs in large saucepan, and fill with water until eggs are covered. Heat up burner to medium heat, then place saucepan with eggs on burner. Cook covered for exactly 20 minutes. Let eggs cool a bit (it is easier to remove egg shells, if they are still a little warm), then peel off shells. Slice eggs in half and then scoop yolks out and place in mixing bowl, being very careful that the white egg halves remain intact. Add all other ingredients to egg yolks and mix well. Fill the white egg halves with mixture. Sprinkle with additional paprika and chill.
Time 5m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Cut the boiled eggs lengthwise and gently remove the yolks. Mash the yolks with a fork, but do not pack. Add remaining ingredients. Replace the filling, back into the egg whites. You can do it with a spoon, or decoratively with a cake decorating/icing pump. Sprinkle with extra paprika and garnish as desired with olives, pimentos, etc.
