Another recipe passed down to me by my mother. A little retro, but always delicious!
These eggs were good! I used prepared mustard instead of dry and sprinkled the paprika over the stuffed eggs instead of mixing it in. I also put the filling in a sealed sandwich bag and snipped off one bottom corner...voila! Less mess filling the eggs. - 08 Apr 2007 (Review from Allrecipes US | Canada)
This is a nice basic recipe. I recommend a little more mayo be used and a little minced sweet pickle (to taste) be added. As for the cooking method, there's a easier way. Place the eggs in a pan and cover with at least an inch or more of cold water. Bring to a full rolling boil, remove from heat, let sit for 15 minutes, drain, and cover with ice water until thoroughly chilled. This will eliminate the ugly green/blue ring around the yolk. Proceed with the recipe. - 26 Mar 2002 (Review from Allrecipes US | Canada)
I recommend regular mustard & mayo. I always get asked what I do to my eggs because there's "something" about them. My secret? A teaspoon of white vinegar. - 04 Apr 2002 (Review from Allrecipes US | Canada)