• 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 3/4 tsp mustard
  • 1/2 tsp lemon juice
  • salt, pepper and paprika to taste


Cooking Instructions:

  1. With 6 eggs brought up to room temperature add them to a small pot of cold water, covering the eggs by about 2 inches of water.
  2. Keep the water at a simmer. Cook the eggs for 7-9 minutes. Once they are done, run the cooked eggs under cold water.
  3. Cut the eggs in half lengthwise and remove the yolks and place them in a bowl.
  4. Wipe your knife with a damp towel between each cut to make a clean cut.
  5. Set the whites aside on a contoured egg serving tray if you have one.
  6. Mash the yolks with Hellmann’s Mayonnaise, mustard, lemon juice and salt and pepper to taste.
  7. Refill the whites using about a tablespoon of the yolk mixture for each egg half.
  8. Finish them off by garnishing with chives and a sprinkle of paprika.