1 tsp prepared mustard (can use Dijon for added flavor)
1 tsp apple cider vinegar
Paprika sprinkle
DIRECTIONS
Place six raw eggs in a sauce pan (fresh from the nest doesn't work well when peeling. When using farm fresh eggs from the farmers market, make sure that they are at least a week old)
Add enough cold water to cover eggs.
Bring to a boil over high heat.
Once boiling, reduce heat to just below a simmer and cook for 15 minutes longer.
Remove eggs to bowl of cold water and let cool until cool enough to handle. Drain water.
Remove shells by tapping both pointed ends on a hard surface and gently peeling from one end.
Slice eggs from tip to tip in half and remove yokes.
Mash yokes until smooth and without lumps.
Add mayonnaise, mustard and vinegar and mix well.
Add salt and pepper to taste.
Flavor should be slightly strong to make up for the plain tasting yokes. Add extra mustard to taste.
Stuff egg yokes with mixture and then top with paprika.
To take it up a notch, you can stuff the egg yokes through a star tip and icing piping bag.
In order to do so, the mixture must be very creamy and without lumps.
Add extra mayonnaise to make it flow easily out of the piping bag and adjust seasoning to compensate for the extra mayonnaise as needed.
To make it more interesting, you can color the yokes by soaking them in food coloring, and then fill the yoke mixture.
