14 hard-boiled eggs, salt, pepper, mayonnaise, mustard, paprika
Peel all of the eggs. As you can tell, some of mine didn’t peel very well. But when they’re cut in half no one will notice.
Start slicing eggs in half.
They should look like this.
Pop out egg yolks into a bowl.
There they are all 14 yolks (well, actually, 28 halves).
And there are the whites. Don’t worry if they’re not all clear of yolks, you’ll be putting that back in there.
To the yolks, add mayonnaise. I think I did 3/4 a cup (maybe a cup, I didn’t measure).
Next is the mustard. A BIG tablespoon.
Add salt and pepper (to taste, mine turned out pretty salty so I’d say less than a tsp is needed — add pepper to spiciness you like).
Spoon mixture into a ziplock bag.
Seal up bag and cut one of the corners. Don’t to it too big, but not too small either or the yolks wont’ come out.
Pipe into the egg whites.
Sprinkle on the paprika.
Ohhh, much prettier.