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).

7 hard-boiled eggs
1/3 c. mayonnaise (Best Foods is GFCF, but not soy free)
1/2 tsp. salt
grinding of black pepper

Using an automatic egg cooker, cook eggs per manufacturer’s instructions. Rinse eggs under cold water to cool. Wait until cool enough to handle.

OR

1. Place eggs in a pot and pour enough water over the eggs to cover. Cover and turn stove to high.
2. 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.
3. 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,

1. Peel eggs and rinse, making sure all the tiny pieces of shell have been discarded.
2. Cut each egg in half, length-wise and squeeze the yolk into a bowl.
3. Add 1/4 – 1/3 c. mayonnaise and crush into yolks until a smooth paste is formed.
4. Add salt and pepper and mix thoroughly.
5. Carefully spoon mixture back into egg “cups” and garnish with a shake of paprika or with olives halves if desired.