* 4 eggs
* 1 tablespoon prepared mustard
* 1 tablespoon mayonnaise
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion powder
* 1 pinch paprika, for garnish


1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

gypsy wrote:* 4 eggs
* 1 tablespoon prepared mustard
* 1 tablespoon mayonnaise
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion powder
* 1 pinch paprika, for garnish


1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

I disagree with ten/fifteen I do not do that

I bring the eggs to bubble boil/ take off heat,cover let set
for 12/15 minutes cool quickly.and peel

I boil them for 20 minutes with a sprinkle of salt in the water keeps the shells from setting even on fresh yard eggs.

I disagree with boiling them for 15 minutes also,I do the same thing you do~ I should have changed that technique~ bring them to a boil take off heat and let sit for 10/15 minutes~ boiling them causes the yolk to turn green~ I use a small amount of vinegar and salt in water when boiling, makes for eaiser peeling, for sure~ that was an old recipe

I have never had a problem with yolks turning green. Using salt is all I do and I never have a problem with mine, at 20 minutes of a hard rolling boil you are assured the bacteria that could be on the eggshells has been killed.

it definitely kills bacteria after sitting in very hot( brought to a boil )for water for 15 minutes~ i have never had a problem with mine~ but I have seen the eggs turn green when cooked to long~