Place eggs in stock pot and fill with water at least one inch above eggs. Cover pot and heat on high heat until water boils. Remove from heat and let stand, tightly covered, about 15-20 minutes. Run eggs under cold water until cool enough to shell.
Shell eggs and cut in half lengthwise.
Separate yolks into a medium sized bowl and mash with a fork. Add mayonnaise until mixture is smooth (add more mayonnaise as necessary). Add mustard and a pinch of sugar. Mix well.
Spoon yolks into whites. Sprinkle with paprika (optional).
I have two tips for you with this one! First, to decrease the chance of your eggs cracking while boiling, before placing eggs in the pot, pierce each egg at the bottom with a small straight pin. Second, after completing yolk mixture, spoon into a large freezer bag. Cut the tip from one corner and pipe the mixture through the hole into the egg whites.
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|Serving Size: 1 Dozen (1507g)|
|Recipe Makes: 3|
|Calories from Fat: 1362 (63%)|
|Amt Per Serving||% DV|
|Total Fat 151.3g||202 %|
|Saturated Fat 46.8g||234 %|
|Monounsaturated Fat 57.8g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 6346.7mg||1953 %|
|Sodium 2155.9mg||74 %|
|Potassium 2012.8mg||53 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.1g|
|Protein 188.8g||270 %|
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Calories per serving: 2171
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