Active time: 10 minutes
Total time: 1 1/2 hours
Yield: 14 appetizers
Special tools: egg cooker optional
This is standard, old-fashioned fare, but they’re filling and a party favorite. There are two ways to hard boil eggs. The traditional way or with an automatic egg cooker (my preferred, non-overcooking mode).
Using an automatic egg cooker, cook eggs per manufacturer’s instructions. Rinse eggs under cold water to cool. Wait until cool enough to handle.
- Place eggs in a pot and pour enough water over the eggs to cover. Cover and turn stove to high.
- Bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes.
- Meanwhile, fill a large bowl halfway with cold water and transfer the eggs from the pot to the cold water. When eggs are completely cooled, chill in refrigerator at least 2 hours before peeling.
When eggs are cool enough to handle,
- Peel eggs and rinse, making sure all the tiny pieces of shell have been discarded.
- Cut each egg in half, length-wise and squeeze the yolk into a bowl.
- Add 1/4 – 1/3 c. mayonnaise and crush into yolks until a smooth paste is formed.
- Add salt and pepper and mix thoroughly.
- Carefully spoon mixture back into egg “cups” and garnish with a shake of paprika or with olives halves if desired.