A delicious classic appy. Who doesn’t love that egg yolk creaminess with a little bit of spice and flavour? This is a great basic recipe that you can adjust and alter to many different tastes.
Ready In = ~1 hour
– 1 tsp prepared yellow mustard
– 1/4 tsp salt
– 1/4 tsp pepper
(Opinions abound on the best way to do this. My method: I put the eggs in cold water in a pot. I turn the heat on high until the water’s at a rolling boil. Then I turn the heat down to medium and boil the eggs for 12 minutes. Lastly I dump out the hot water and immediately cover the eggs with cold water.)
2. Peel the eggs. HINT: shells will come off easier if you occasionally dip the egg back into the cold water as you’re peeling it.
3. Cut each egg in half, placing on a tray. Remove yolks into a small bowl. Easiest way I’ve found is to tilt the egg down with yolk pointed toward the bowl and then using a small spoon flip the yolk out by it’s edge.
4. Add the miracle whip, mustard, salt and pepper to the yolks and mix thoroughly.
5. Spoon yolk mixture into a ziploc bag, smooth down the excess part of the bag and then seal so there’s very little air.
6. Cut a very small tip off one corner of the ziploc bag. Pipe the yolk mixture into the open space left in the cooked egg whites. Start with a little bit and go back and add more yolk if you have to, otherwise you’ll run out of yolk before you get to the end of the egg whites.
7. Sprinkle/shake paprika all over the eggs.
— any type of mayo is okay, I prefer the tangyness of miracle whip
— for those who like it spicier try adding: 1/2 tsp of horseradish or 1/2 tsp of green chilies to the yolk mixture
— feel free to make yolk mixture with salt and pepper to taste but this is the ratio I like