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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Named for my wife, who invented it Ingredients:
12 eggs |
1/2 cup mayonnaise |
1 tablespoon brown mustard |
1 tablespoon bread and butter pickle juice |
1 teaspoon celery seed |
1 teaspoon paprika (plus more for garnish) |
salt and pepper |
sugar |
Directions:
1. Place eggs one layer deep in a large pan.
2. Cover with hot water by 1 .
3. Bring water to a gentle boil, lower heat and gently boil for 15 minutes.
4. Remove from heat and place pot under cold running water, as soon as eggs are cool enough to handle peel them under cold water.
5. Place on a paper towel to dry.
6. Cut eggs in half, put yolks into a medium bowl, place whites on a prepared tray.
7. Refrigerate whites.
8. Chop yolks with a pastry cutter, food processor or mash with a fork.
9. Add remaining ingredients, whisk thoroughly, adjust seasonings (the list will yield a pretty mild batch).
10. Add more mayo if a creamier texture is desired.
11. Pipe filling into whites, sprinkle more salt and paprika and serve.
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