M
MiniMe
Guest
These have a tent of sweet but spicy too.....
12 large eggs
1/2 cup mayonnaise
2 tsp. Dijon style mustard
2 tsp. sweet pickle juice
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. paprika
Dash to 1/8 tsp. cayenne powder
Cook eggs in simmering water for 20 minutes. Cool under running water. Peel and then cut eggs in half lengthwise. Remove yolks; set whites aside.
Put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, Worcestershire sauce and seasonings; squeeze bag to mash yolks and mix in other ingredients.
Refridgerate filling and egg white separately. Fill egg whites just before serving. Cut off one corner of bag and press filling into cooked whites. Sprinkle eggs with paprika, if desired.
12 large eggs
1/2 cup mayonnaise
2 tsp. Dijon style mustard
2 tsp. sweet pickle juice
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. paprika
Dash to 1/8 tsp. cayenne powder
Cook eggs in simmering water for 20 minutes. Cool under running water. Peel and then cut eggs in half lengthwise. Remove yolks; set whites aside.
Put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, Worcestershire sauce and seasonings; squeeze bag to mash yolks and mix in other ingredients.
Refridgerate filling and egg white separately. Fill egg whites just before serving. Cut off one corner of bag and press filling into cooked whites. Sprinkle eggs with paprika, if desired.
RR
