Place eggs in a single layer in a sauce pan. Cover with 1 1/2 inches of cold water and place over high heat. Cover the pan partially with a lid and bring to a boil. Once the water boils, adjust the heat to low, cover the pan completely, and cook for 8 minutes. Drain and then I run cool water over them to cool them down. I let it run over for about 2 minutes and then just let them sit in water to finish cooling, about 5 minutes. Pour off the water, but leave the eggs in the pan. Shake the pan vigorously causing the eggs to bump together and crack the shells. Peel the eggs under cool running water. Pat the peeled eggs dry with paper towels.
Cut the eggs in half lengthwise, place the whites on a plate and the yolks in a small mixing bowl. Mash the yolks with a fork, then add the mayonnaise, mustard, salt, and pepper. Mix until combined, then adjust the seasoning to taste with salt and pepper - may also like more mustard or even I sometimes use a touch of honey mustard!!
Scoop the mixture into a piping bag or ziploc bag fitted with a large star tip. Pipe the mixture decoratively into the hollows of the egg whites - (when in a hurry I use a fork and just dip it and place on egg white). Sprinkle the stuffed eggs with paprika. Keep refrigerated.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 31 (66%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 106.9mg||33 %|
|Sodium 198.7mg||7 %|
|Potassium 33.7mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 3.2g||5 %|
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Calories per serving: 47
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