- 12 large eggs
- ½ cup mayonnaise
- 1 ½ Tbsp mustard
- Salt and pepper to taste
Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes until completely cooled. Peel under cold running water, also. Cut eggs in half lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise, mustard, salt and pepper. Mix well. Spoon the mixture into the egg-white halves or pipe out mixture with a cake decorating bag for a nicer presentation. Garnish as desired.
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