This was one of Betty Joe's recipes. I often serve it for company meals and it is always a hit. I think she found the original recipe in a magazine in the 1950's.
Stuffed Eggs
6 large eggs
2 tablespoons mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon paprika
Dash of black pepper
2 teaspoons sugar
6 large eggs
2 tablespoons mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon paprika
Dash of black pepper
2 teaspoons sugar
First you need to cook your eggs. This is how I do it.
Put eggs in large saucepan. Cover with about 2 inches of water. Add generous amount of salt. (I use about 1 to 2 tablespoons.) Bring to a rolling boil. Cover with lid and turn heat off. Let set for 15 minutes. Take one egg out, peel it and cut in half. If not done let the rest of the eggs set covered for another minute or two. Then pour hot water off and fill pan of eggs with cold water. Peel immediately. If you let the eggs cool the shells will stick to the eggs. The eggs are now ready to stuff or you can put the cooked eggs in the refrigerator until you are ready to finish. If the eggs have green around the yolk they were overcooked. The green is not harmful but the eggs will not be bright yellow after you mix the filling. Make a note to yourself and next time shorten cooking time a little.
Now you are ready to mix the filling. Cut the eggs in half and put the yolks in a bowl. Mash yolks with a fork. (If I am preparing a dozen eggs or more I mash with a potato masher).
Add other ingredients and mix thoroughly. Taste a little bit of the egg mixture and adjust seasoning if needed. Fill the whites and if you want to, you can sprinkle a little paprika on top.
Ready to serve!
