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- Level: Easy
- Total: 37 min
- Prep: 25 min
- Cook: 12 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 48
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 81 mg
- Sodium
- 58 mg
- Level: Easy
- Total: 37 min
- Prep: 25 min
- Cook: 12 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 48
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 81 mg
- Sodium
- 58 mg
Ingredients
Directions
- Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
My Private Notes
Show:
Semi-Homemade Cooking
Episode:
Picnic Surprise
