Lyons Family Cookbook

1

Place eggs in a saucepan just large enough to hold them comfortably and add enough cold tap water to cover by 1". Cover and bring just to boiling. Remove from heat and let stand, covered, for 15 minutes. Drain eggs carefully, then let cold water from the faucet run over the eggs in the pan until they can be handled comfortably.

2

Tap egg gently all over on a hard surface and start peeling from the large end. Rinse under cool water and pat dry with paper towel.

3

Cut eggs in half lengthwise, and carefully scoop out yolks into a medium bowl. Set whites aside on a serving platter.

4

Mash yolks thoroughly with the back of a fork. Add mustard, vinegar, sugar, salt, and pepper. Continue to mash and stir until well blended. Stir in enough mayonnaise to make a good stuffing consistency.

5

With a teaspoon, fill each egg half with yolk mixture, mounding the tops slightly.

6

To serve, sprinkle eggs with a dusting of paprika, and garnish the platter with parsley sprigs.

7

Yield: 12 egg halves.