• 10 eggs (*see Notes below)
  • 2/3 C mayonnaise
  • 1-1/2 tsp white vinegar
  • 1-1/2 tsp yellow mustard
  • 1-1/2 tsp sweet relish
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • paprika – for garnish


  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1-1/2″ of water above the eggs
  2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute
  3. Remove from heat and leave covered for 14 minutes
  4. Rinse under cold water continuously for 1 minute
  5. Crack egg shells and carefully peel under cool running water
  6. Gently dry with paper towels
  7. Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter
  8. Mash the yolks into a fine crumble using a fork
  9. Add mayonnaise, vinegar, mustard, relish, salt and pepper – mix well
  10. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites (*see Notes below)
  11. Sprinkle with paprika and serve


  1. Makes 20 egg halves
  2. For the eggs, I buy hard boiled eggs already cooked and peeled (obviously, skipping directions 1 – 6 above)
  3. You can also put the yolk mixture into a Ziploc bag, cut off a very small corner and squeeze to fill eggs