After Easter Delight

  • Eggs 6
  • Mayonnaise 1/2 cup
  • Yellow mustard 1 teaspoon
  • Salt 1/8 teaspoon

Optional

  • White vinegar 1 teaspoon

Add to Taste

  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish

1 Take leftover easter eggs and crack the egg shells. Rise under water to avoid any remain shell.

2 Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. 

3 Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

4 Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

If you are not using leftover Easter eggs, boil some.

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.