Put eggs in a pan of cold water. With burner on medium, heat to a rolling boil, then turn
down to simmer for 4 minutes. Take pan off burner, cover and let sit for 20 minutes.
Drain pan and fill with cold water for 5 minutes. Then drain and peel eggs. Cut in half
lengthwise and remove the yolks. Put yolks into a bowl and place empty whites on a
plate (egg plate if you have one).
Mash yolks with the mayo, mustard, salt, pepper, garlic powder and onion powder.
Adjust seasoning to taste. Use a stick blender to puree if you want to pipe the filling into
the eggs.
Fill each egg white half with about 1 1/2 teaspoons of the yolk mixture. I use a spoon.
My artistic daughter Talia uses a piping tip placed in the snipped corner of a plastic
sandwich bag, which she then fills with the yolk mixture and pipes into the egg whites.
Sprinkle filled egg halves with paprika and chopped chives or parsley. Refrigerate until
served.
Serving
Suggestions
However many you make there will be no leftovers.
Originally Submitted
3/31/2013
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