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Prep 30min
Total30min
Servings12
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Ingredients
6
eggs
Assorted cut-up herbs, olives, baby-cut carrots, bell pepper, green onion and other vegetables of choice, as desired
1/4
cup mayonnaise or salad dressing
2
teaspoons Dijon mustard
Paprika, as desired
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Steps
1
In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
2
Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
3
Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
4
Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.
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To make cleanup a snap, prepare the egg yolk mixture in small resealable food-storage plastic bag. Cut tip off 1 corner, and squeeze mixture into whites.
Out of mayonnaise? Use ranch dressing instead, and leave out the Dijon mustard.
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