Ingredients
12 eggs
2 tsp yellow mustard ( I use dijon)
2 tsp relish (I chop mine very fine)
1/2 tsp salt
1 ground pepper to taste
4 tbsp mayonnaise
Method
Sources
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dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Place eggs in large saucepan in cold water. Bring to a boil for 5 min. Remove eggs and cool. Remove shell and slice in half lengthwise. Separate yolks and put in a bowl. Place egg whites on platter. Add mayo, mustard, S&P, and relish to yolks and mash with a fork until creamy. Using a star tip and plastic bag, pipe yolk mixture back into each egg, filling yolk holes. (I use a coffee mug and stretch the bag in and over it, then put mixture in with spatula. Pull up bag from outside of mug and cut the tip of one corner off to squeeze mixture out) Dust tops with paprika before serving. (I use smoked paprika which takes them up a notch!) Refrigerate.