Yield: 8-12 Ethnicity: American   Meal Type: Side Dish, Appetizer   Occasion: Superbowl   Preparation Method: Combine

Hard Cooked Eggs

6 Large eggs

Place eggs in saucepan large enough to hold them in a single layer. Add just enough cold water to cover eggs by 1 inch. Heat over high heat just until water boils. Immediately remove pan from heat and cover pan. Let eggs stand in hot water about 15-18 minutes. Drain eggs immediately and cool under cold running water or in bowl of cold water.

Assembly

1/4 Cup mayonnaise

1/2 Teaspoon dry ground mustard OR 1 teaspoon Dijon mustard

1/8 Teaspoon each salt and ground black pepper

As needed fresh herbs such as dill, tarragon, chives or paprika

Peel and slice cooled eggs lengthwise in half. Gently remove yolks and transfer them to a bowl. Mash yolks with fork. Stir in mayonnaise, mustard, salt and pepper and mix well. Spoon 1 heaping tablespoon yolk mixture back into each egg white half. Cover and refrigerate up to one day. Garnish each egg with chopped fresh dill, tarragon, chives or sprinkle with paprika.