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1
Hard boil a dozen eggs: place eggs into a pot, cover with cold water about 1 inch above the top of the eggs.
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2
Bring to a boil, remove from heat, cover and let stand for about 18 minutes.
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3
Pour off the hot water, run cold water into the pot to stop the eggs from continuing to cook.
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4
Drain.
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5
Remove shells: tap egg lightly on the counter, then roll between hands to loosen the shell.
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6
Peel.
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7
If shell is hard to remove, try running cold water over egg while peeling it.
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8
Cut each egg in half and slip out the yolks and place the yolks in a mixing bowl.
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9
Then mash the yolks with a fork.
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10
Mix in the 1 teaspoon of salt, 1/2 teaspoon of pepper, mustard and vinegar to taste (but I find that about 2 Tablespoons of each is about right).
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11
Also add about 2 Tablespoons of chopped sweet pickles, if desired.
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12
Mixture needs to be moist enough to stick together so adjust the ingredients until it reaches the right consistency and it has the right amount of tartness.
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13
Refill egg whites with yolk mixture.
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14
I like to put the yolk mixture into a Ziplock bag, then cut one of the tips off of the bag and pipe the mixture back into the egg whites.
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15
Garnish with olive halves on top and sprinkle with paprika, if desired.
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16
(I had a little trouble peeling my eggs, as you can see in the picture...
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17
I will post a better picture next time I make these!)
